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.