Heard of people using dutch ovens and or cast iron skillets on the top if the stove. Then there is always the barbeque pit.

Ive made bread in a frying pan so i suppose that pizza might work as well.

Keep the heat low and only add enough fat to prevent sticking (preferably in a non-stick pan). Just keep in mind the top will get very little heat so pre-cook any ingredients that need cooking.

For pizza it might even be a good idea to blind "bake" the dough on both sides in a pan before adding the toppings.

We often make pizza on the BBQ grill. It's pretty easy. You can also use a dutch oven on the stove top. You might start with an already baked flat bread like Boboli then add your sauce and toppings. That way the dough would not be soggy.

Deep fat fry it?