Step 1 Heat barbecue to medium-high. Chargrill zucchini and asparagus until golden and tender. Transfer to a plate and drizzle with lemon juice and half the oil. Sprinkle with chilli and pine nuts. Set aside.
Step 2 Cook onions and lamb on the barbecue hot plate for 8–10 minutes, or until lamb is cooked to your liking and onions are caramelised. Cut lamb into 1.5cm slices.
Step 3 Cut two pieces of foil large enough to fit underneath 1 pizza base. Brush foil pieces with the remaining oil. Place 1 pizza base onto each foil square. Turn off burners underneath middle grill plate, leaving outer burners on (to cook using indirect heat). Place pizzas (on foil) on grill plate. Cook, covered, for about 5 minutes, or until browned.
Step 4 Turn pizzas over on foil. Spread each pizza evenly with sauce, then top with lamb, onion, rosemary and cheeses. Cook, covered, for 5 minutes, or until bases are crisp and cheese has melted. Top pizzas with rocket and slice each pizza into 6 wedges. Serve with chargrilled zucchini salad.