1 10-inch pizza crust
4 ts Olive oil
1/2 c Mozzarella — shredded
1/2 c Fontina cheese — shredded
1/2 c Provolone cheese — shredded
1 lg Tomato — core, slice
2 tb Parmesan — fresh grated
2 tb Fresh basil — chopped
Place pre-baked pizza crust on perforated pizza pan; brush with oil. Combine mozzarella, fontina and provolone cheeses; sprinkle half over crust. Arrange tomato in single layer ovefr cheese, overlapping slightly if necessary. Sprinkle with remaining cheese mixture; sprinkle with Parmesan. Place on greased grill over medium-high heat; cover and cook for about 12 minutes or until crust is crisp and cheese has melted, rotating pan once. Sprinkle with basil.