Cheesy Basil and Garlic Pizza Recipe

Pizza. Few foods evoke as much universal affection or inspire such passionate culinary debates. With its humble origins and infinite customizability, pizza has transcended borders, evolved across cultures, and found a place at nearly every dinner table. Yet amid the countless variations, one timeless combination continues to shine: cheese, garlic, and fresh basil. This trio creates a flavor profile that is both comforting and aromatic, bold yet refined—a celebration of simplicity done right.

This Cheesy Basil and Garlic Pizza recipe is a love letter to those foundational flavors. It is inspired by the elegance of classic Italian pizza but tailored for the modern home cook seeking maximum flavor with approachable steps. Think bubbling layers of gooey mozzarella, ribbons of fragrant fresh basil, and golden garlic that infuses every bite with depth. All of it rests on a crispy, chewy crust made from scratch—or simplified with smart shortcuts for busy nights.

At its core, this recipe is about balance. Too much cheese, and the pizza becomes heavy. Too much garlic, and it overpowers. But when properly measured and paired with the gentle sweetness of basil and the richness of good olive oil, each ingredient lifts the others. Whether you’re baking on a pizza stone, in a cast-iron pan, or on a sheet tray, this guide is designed to help you master the art of homemade pizza, no matter your equipment or experience level.

While many pizzerias rely on commercial ovens and specialized tools, the home kitchen offers something they can’t: intimacy. The smell of roasting garlic drifting from your oven. The tactile joy of stretching dough by hand. The quiet pride of pulling a beautifully blistered pizza from your own oven, knowing every element came together under your guidance. This recipe honors that experience. It isn’t just a set of instructions; it’s an invitation to slow down, to savor the process, and to connect more deeply with the food you create.

Over the course of this guide, we’ll walk through each stage of crafting your Cheesy Basil and Garlic Pizza: from selecting the right flour for the dough, to properly roasting or slicing garlic, to mastering the delicate timing of when to add fresh basil so it doesn’t wilt or burn. We’ll include detailed instructions, visual tips, flavor variations (including how to adapt this into a white pizza or gluten-free crust), and even advice on wine and beverage pairings for the ultimate pizza night.

Whether you’re a weeknight warrior looking to upgrade your usual pizza routine, or a weekend baker eager to perfect your crust from scratch, this guide offers a comprehensive, flavorful, and foolproof journey into homemade pizza at its most delicious.

So roll up your sleeves, dust your counter with flour, and preheat your oven. It’s time to dive deep into the art of creating a Cheesy Basil and Garlic Pizza that’s worthy of your table—and your taste buds.

Instructions: Step-by-Step Guide to Making Cheesy Basil and Garlic Pizza

Phase 1: Preparing the Dough (From Scratch)

If you’re using store-bought dough, skip to Phase 2. Otherwise, here’s how to make soft, chewy, homemade pizza dough with a crispy edge.

Ingredients for Dough (Makes 2 Medium Pizzas):

• 3 ½ cups (440g) all-purpose or bread flour

• 1 packet (2 ¼ tsp or 7g) active dry yeast

• 1 ¼ cups (300ml) warm water (about 105–110°F or 40–43°C)

• 1 tbsp olive oil

• 1 tsp sugar

• 1 ½ tsp salt

Step-by-Step Dough Instructions:

1. Activate the Yeast:
   In a large mixing bowl, combine warm water, sugar, and yeast. Stir briefly and let sit for 5–10 minutes until it becomes foamy on top. This means the yeast is alive and active.

2. Mix the Dough:
   Add flour and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until the mixture forms a rough dough.

3. Knead:
   Knead the dough for 8–10 minutes by hand or 5–6 minutes in a mixer on medium speed, until the dough becomes smooth, elastic, and just slightly tacky.

4. First Rise:
   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 60–90 minutes, or until doubled in size.

5. Punch Down and Divide:
   Once risen, punch the dough down to release air bubbles. Divide it in half for two pizzas, or keep whole for one large pizza.

6. Second Rest (Optional but Helpful):
   Let the divided dough rest for 10–15 minutes before shaping. This relaxes the gluten, making the dough easier to stretch without tearing.

Phase 2: Make the Garlic-Infused Olive Oil

This is a key flavor element. Instead of using raw garlic, we’ll gently simmer it in olive oil to mellow its bite and bring out its sweetness.

Ingredients:

• 4–6 garlic cloves, finely minced or thinly sliced

• 3 tbsp extra virgin olive oil

• Optional: a pinch of red pepper flakes for mild heat

Instructions:

1. Add the olive oil and garlic to a small saucepan or skillet over low heat.

2. Let it cook gently for 3–5 minutes, stirring frequently, until garlic is lightly golden but not brown or burnt.

3. Remove from heat immediately and set aside to cool.

4. Optionally strain the oil or leave garlic pieces in for more robust flavor.

Phase 3: Assemble the Pizza

This is where the textures and flavors come together: melted cheese, crispy crust, fragrant garlic, and fresh basil.

Ingredients for One Pizza:

• 1 portion of pizza dough (half of full recipe above)

• ¾ to 1 cup shredded mozzarella cheese

• ¼ cup freshly grated Parmesan or Pecorino Romano

• Garlic-infused olive oil (from above)

• 6–8 fresh basil leaves (whole or chiffonade)

• Optional: fresh tomatoes, ricotta dollops, or chili flakes

Instructions:

1. Preheat the Oven:
   Set oven to 500°F (260°C), or as hot as your oven safely allows. If using a pizza stone or steel, place it in the oven to preheat for at least 30 minutes.

2. Shape the Dough:
   On a lightly floured surface, gently stretch the dough using your hands or a rolling pin. Aim for a circle or oval about 10–12 inches across.

   • If dough resists stretching, let it rest 5 more minutes.

   • Don’t press too hard—preserve air pockets for a better crust.

3. Transfer to Parchment or Pizza Peel:
   Place your shaped dough onto parchment paper or a floured pizza peel (if baking directly on a stone or steel).

4. Add Garlic Oil:
   Brush the entire surface of the dough with the garlic-infused olive oil, including the edges. This adds flavor and helps the crust crisp.

5. Add Cheese:
   Sprinkle mozzarella evenly over the pizza, leaving about ½ inch of border. Follow with grated Parmesan.

6. Optional Additions:
   Add sliced tomatoes, small ricotta spoonfuls, or a light sprinkle of red pepper flakes if desired.

Phase 4: Bake and Finish

Baking Instructions:

1. Bake on Stone or Steel (Recommended):
   Slide the pizza (with parchment) onto the preheated stone. Bake for 8–10 minutes, until the crust is puffed and golden and cheese is bubbling.

2. Baking on a Sheet Tray:
   Place the tray on the lowest oven rack. Bake for 10–12 minutes, rotating halfway through for even browning.

3. Broil for Color (Optional):
   For extra golden cheese and blistered crust, broil for 1–2 minutes at the end. Watch carefully to avoid burning.

Finishing Touches:

1. Add Fresh Basil:
   Tear or chiffonade fresh basil and scatter it over the hot pizza immediately after removing from the oven. Basil should wilt slightly but retain its color and fragrance.

2. Optional Garnishes:

   • Drizzle of extra virgin olive oil

   • Pinch of flaky sea salt

   • Grated Parmesan or lemon zest for brightness

3. Slice and Serve:
   Let pizza cool for 2–3 minutes before slicing. This helps set the cheese and keeps the structure intact.