Yield: 4 Servings
|1||10-inch pizza crust|
|4 teaspoons||Olive oil|
|½ cup||Mozzarella; shredded|
|½ cup||Fontina cheese; shredded|
|½ cup||Provolone cheese; shredded|
|1 large||Tomato; core, slice|
|2 tablespoons||Parmesan; fresh 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 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.