Slice tomatoes and arrange between paper towels in single layer. Sprinkle with salt. Allow tomatoes to stand at least 1 hour between paper towels to absorb excess moisture.
Preheat oven to 400ºF. Unroll dough and stretch to evenly fit into pan, folding edges of dough under and pressing to seal. Bake 12-14 minutes or until edge of crust is golden brown.
Sprinkle half of the cheese over pre-baked crust. Arrange sliced tomatoes over crust in an overlapping circular pattern. Combine basil with olive oil; brush mixture over tomatoes. Sprinkle remaining cheese between rows of tomatoes.
Bake 5-7 minutes or until cheese is just melted. Serve immediately.