Make the Crust: In a food processor, combine 1-1/2 cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon garlic powder. Add ½ cup cold diced butter, pulsing until the mixture resembles coarse crumbs. Gradually add 4 tablespoons cold water and 3 teaspoons olive oil, mixing until a dough forms. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

Prepare the Crust: After chilling, remove the dough and let it sit for a few minutes at room temperature. On a floured surface, roll the dough into a 14-inch circle, about ¼-inch thick. Carefully place on a parchment-lined baking sheet. Chill the dough again for 15 minutes while preheating the oven to 375°F (190°C).

Pre-Bake the Crust: Bake the crust in the preheated oven for 30 minutes, or until golden brown. Spread 1 cup of fine dry bread crumbs and 2 tablespoons shredded Parmesan over the dough, leaving a 2-inch border around the edges.

Prepare the Filling: Slice heirloom and cherry tomatoes, ensuring they are no thicker than ¼-inch. Finely chop the basil leaves. Let the pre-baked crust cool before adding the filling.

Layer the Ingredients: Arrange the sliced heirloom tomatoes, followed by the cherry tomatoes, and sprinkle the chopped basil. Add sliced mozzarella balls evenly throughout the dish.

Finish and Serve: Drizzle olive oil over the ingredients, garnish with whole mozzarella balls and a basil leaf. Bake at 375°F for an additional 20-25 minutes until the cheese is melted and bubbly.