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Preheat your oven to 400°F.
Roll out pie dough and fit it into a 9-inch deep-dish pie pan.
Prick the bottom with a fork to prevent bubbles.
Line the crust with parchment and add pie weights or dried beans.
Bake for 12 minutes until edges turn pale golden.
Remove weights and parchment, then bake 5 minutes more.
Let the crust cool a bit before filling.
Place bacon in a skillet over medium heat.
Cook until deep golden and crisp, about 6-8 minutes.
Move to paper towels; reserve 1 tablespoon of drippings in the skillet.
Add diced onion to the reserved bacon drippings and sauté 2-3 minutes until soft.
Add ground beef, salt, pepper, garlic powder, and smoked paprika.
Cook, breaking up meat, until browned—about 5-7 minutes.
Drain well on paper towels to remove extra fat.
Lower the oven to 375°F.
Whisk mayonnaise, Dijon mustard, and half the cheddar in a small bowl.
Arrange half the tomato slices across the pie crust.
Sprinkle a bit of salt and pepper over tomatoes.
Add half the beef mixture, then sprinkle with bacon and chopped basil.
Dollop half the mayo-cheese mixture on top and gently spread.
Repeat layers: remaining tomatoes, beef, bacon, basil, and mayo mixture.
Finish with the rest of the cheddar, scattering evenly on top.
Bake for 35-40 minutes, until the top is golden and filling bubbles around the edges.
Cool for 15 minutes before slicing.