Best way to make pizza with limited options?
It's possible to make a good pizza on the stovetop (with a lid), but it won't quite have the same consistency as a New York style pizza.
Serious Eats had a write-up on 'skillet pizza' years ago.
Basically, the idea is that you cook the crust first in the skillet, flipping it twice (so the flat side is on the bottom again), then top it and put a lid on it to melt the cheese ... which should work pretty well in your tandoor.
A few words of advice :

If you like lots of toppings on your pizza, you will want to pre-cook them.
Flip the crust shortly after it sets up on the first side, as you'll be returning it to that side when you're melting the cheese.
A pan with sloped or curved sides makes it much easier to get in there rather than something with steep sides.

I actually use this method even when I have an oven, especially when I'm cooking for a lot of people -- I cook the crusts on both sides on a cast iron skillet or griddle, then move them to a sheet pan and let people add their toppings, then put them in the oven to melt the cheese.