Place the tomato slices on a few paper towels then season with a little bit of sea salt on top of each tomato slice.
Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let the sit for 30 minutes to drain juices.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Roll the pre-made pie crust out on the parchment paper.
Brush the pie crust with olive oil then sprinkle with shredded mozzarella cheese then top with some freshly grated parmesan cheese in the center of the pie crust leaving about a 2 inch border.
Layer the tomato slices and grape tomato halves over the cheese then season with freshly cracked black pepper, to taste.
Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.
Place into the oven and bake for 35-40 minutes, or until the crust is golden brown.
Remove from the oven and top with fresh basil leaves. Slice and serve immediately with extra parmesan on the side. Enjoy.