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.