1Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
2Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
3Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
4Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.