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Four-cheese Pizza

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.

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