1 10-inch pizza crust
4 teaspoons olive oil
1/2 cup Mozzarella, shredded
1/2 cup Fontina cheese, shredded
1/2 cup Provolone cheese, shredded
1 large tomato, cored and slice
2 tablespoons Parmesan, freshly grated
2 tablespoons 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 over 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.

Serving Size: 4