Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.
Sprinkle rounds with Fontina cheese, dividing equally. Place 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese.
Bake pizzette until golden brown, about 10 minutes. Drizzle pizzette with PRIMO Tuscan Herb EVOO, then sprinkle with basil and lightly with salt and pepper. Top with draped prosciutto strips.