PREHEAT oven to 400°F. Place basil, dressing and grated cheese in food processor or blender; cover. Process until almost smooth.
MEANWHILE, place tomatoes in single layer on 2 baking sheets. Bake 15 min., rotating trays after 7 min. Remove from oven; set aside.
SPREAD 2 Tbsp. of the pesto on bottom of baked pie shell. Layer half of the tomatoes in pie shell. Sprinkle with thyme. Repeat layers of tomatoes. Spread remaining 3 Tbsp. pesto over top; sprinkle with shredded cheese and any remaining thyme. Bake 10 min. Serve warm.
serving size = 1/8 recipe (75 g)