. ♪ >> reporter: we're here today with tony sloan. >> it's great to be back. >> tony's got tricks of the trade for grilling pizza. where do we start? >> start with the doe. >> okay. >> use a fresh dough or a premade dough like a boboli. the trick is brush it with oil and place it top side down first on the grill. >> top side down. >> same trick with the fresh dough. boil it first then place itn the grill top side down. the next trick is to saute the vegetables before putting them on the pizza. >> reporter: why? >> the pizzas cook so fast on the grill, they don't have time to soften. >> reporter: got it. ♪ okay, our first pez pizza is an italian style white pizza. >> the trick is use pesto as the base. >> reporter: so we cover as much of the crust as we can with the pesto. >> right. >> reporter: so our next layer is fresh tomato. >> and the trick is to cut the tomatoes as thinly as possible. and the next trick is use fresh mozzarella and fresh basil. >> reporter: tony, you call this the zesty pizza. >> the trick is i'm using barbecue s