Preheat oven to 425 degrees F. Let piecrust stand at room temperature according to package directions. Meanwhile, line a large baking sheet with parchment paper; set aside. Unroll crust onto prepared baking sheet. Spread ricotta over crust, leaving a 1 1/2-inch border around outside edge. Sprinkle ricotta with cheddar cheese. Arrange peaches on top of cheese layer. Fold in edges of piecrust, pleating as necessary. Top with blueberries. Bake for 20 to 25 minutes or until crust is golden. Cool slightly on a wire rack, about 10 minutes. Top with basil. If desired, drizzle with oil. Serve warm.