Preheat the oven to 350°.
Place tomatoes on a baking sheet. Brush each with olive oil and sprinkle with pepper. Bake for 30 minutes, or until soft and slightly dried.
Once tomatoes are done, raise oven to 375°.
In a food processor, mix ricotta, parmesan, and eggs until smooth. Stir in shredded basil.
Place pastry on a baking sheet lined with parchment paper. Spread filling on pastry, leaving a 3/4 inch border. Press tomatoes into filling and place torn basil on top. Bake for 40 minutes.
When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.