Bobby Flay shares his tips and recipes for grilling a savory pizza and a dessert pizza. He starts with pizza dough he bought from his favorite pizzeria. He rolls it out thin and brushes it with canola oil, then slides the crusts onto a pizza peel and places them oil-side-down on the grill. After about one minute, the crusts are ready to turn over. Both crusts cook quickly. Bobby slides the crusts back on the peels and starts preparing them. For the savory margherita pizza, he drizzles olive oil onto the crust, then tops it with pieces of buffalo mozzarella, fresh tomatoes, and salt and pepper. To keep the crust from overcooking or burning, he places the pizza on a sheet pan before placing it back on the grill. For the dessert pizza, Bobby slathers mascarpone cheese on the crust, then tops it with grilled plum slices, blackberries, raspberries and a drizzle of honey. He places the dessert pizza on a sheet pan and puts it on the grill. When the pizzas are cooked, he drops torn basil leaves on top of the margherita pizza before slicing it up.