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.