Adjust oven rack to middle position. Preheat oven to 375°F. In a 12-inch, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add all tomatoes, pepperoni, 1 teaspoon sugar, 1 teaspoon oregano and ¼ teaspoon salt to skillet. Cook 5–7 minutes or until softened and lightly browned, stirring gently. Remove and set aside. In a large mixing bowl, whisk together flour, ¼ cup Parmesan cheese, baking powder, 1 tablespoon basil, remaining sugar, remaining oregano and remaining salt. Set aside. In a separate bowl, whisk together milk, eggs, lemon zest, lemon juice and remaining olive oil. Using a rubber spatula, gently fold milk mixture into flour mixture until just combined, careful not to over mix. Spread cooked tomato mixture into an even layer in skillet. Dollop batter evenly over tomatoes and spread into an even layer, covering mixture completely. Return skillet to medium-high heat and cook until batter just begins to brown around the edge, approximately 2 minutes. Transfer skillet to oven and bake until top is golden brown, 25–30 minutes. Using a potholder, remove skillet from oven. Let bread cool in skillet 5 minutes. Run a small knife around the edge of bread to loosen from pan. Place inverted platter over top of skillet and gently flip bread onto platter using potholders or towels. Sprinkle with remaining 3 tablespoons basil and additional Parmesan cheese. Slice bread into wedges and serve warm or at room temperature.