Combine 2 cups flour, undissolved yeast, Parmesan cheese, sugar, salt, basil and white pepper in a large bowl. Heat milk and butter to very warm, 120° to 130°F. Pour into flour mixture; add eggs. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 3 minutes.
Stir in remaining 1-1/4 cups flour to make a stiff batter. Add Asiago cheese and tomatoes. Spoon into greased 2-quart round casserole. Cover and let rise 1 hour or until doubled.
Bake at 375°F for 40 to 45 minutes or until done. Remove from casserole and cool slightly on wire rack. Serve warm.