Cheesy Basil Garlic Pizza
This Cheesy Basil Garlic Pizza is everything you love about homemade pizza — crispy crust, garlicky herb oil, gooey mozzarella, and fresh basil that smells like heaven. It’s simple, flavorful, and tastes like it came straight from a pizzeria.
Perfect for Friday night dinners, meal prep, or feeding a crowd. You only need a handful of ingredients and about 30 minutes to pull this off. No fancy equipment required — just your oven and a little love.
Whether you’re using store-bought dough or making your own, this recipe delivers every single time. Let’s make pizza night unforgettable.
Why You’ll Love This Recipe
This pizza is loaded with garlic and basil, two flavors that make everything better. The crust gets perfectly crispy on the edges while staying soft and chewy in the center. It’s the kind of pizza that disappears in minutes.
You can customize it endlessly — add veggies, swap cheeses, or make it spicy with red pepper flakes. It’s also a great base recipe if you’re experimenting with homemade pizza for the first time.
Plus, it’s way cheaper and fresher than delivery. You control the ingredients, the cheese ratio, and the garlic level (which should always be high, in my opinion).
Read More: John Wayne Casserole Recipe
Ingredients You’ll Need
Here’s what goes into this Cheesy Basil Garlic Pizza. Most of these are pantry staples, and the fresh basil makes all the difference.
Cheesy Basil Garlic Pizza
Course: DinnerCuisine: ItalianDifficulty: Easy4
10
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minutesA crispy, cheesy homemade pizza loaded with garlic, mozzarella, Parmesan, and fresh basil — ready in 30 minutes.
Ingredients
1 lb pizza dough (store-bought or homemade)
3 tablespoons olive oil
4 cloves garlic, minced
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup fresh basil leaves
Salt and black pepper, to taste
Red pepper flakes (optional)
Directions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
- Roll out the pizza dough on a floured surface into a 12-inch round. Transfer to a parchment-lined baking sheet or pizza peel.
- In a small bowl, mix olive oil and minced garlic. Brush the mixture evenly over the entire surface of the dough.
- Sprinkle mozzarella cheese evenly over the dough, leaving a ½-inch border around the edges. Top with Parmesan cheese.
- Season lightly with salt and black pepper.
- Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
- Remove from oven and immediately top with fresh basil leaves and red pepper flakes if desired.
- Slice and serve hot.
Notes
- Dough tip: Let store-bought dough sit at room temperature for 30 minutes before rolling for easier handling.
Cheese swaps: Try fontina, provolone, or burrata for a gourmet twist.
Make it vegan: Use plant-based mozzarella and skip the Parmesan.
Storage: Leftover pizza keeps in the fridge for up to 3 days. Reheat in a skillet or oven for best results.
| Nutrient | Per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 10.4g |
| Sugars | 3.8g |
| Protein | 12.2g |
| Dietary Fiber | 2.5g |
How to Make It
Making this pizza is easier than you think. Just roll, top, bake, and devour. Here’s the simple process that gets you restaurant-quality results at home.
Prep your dough: Roll out the pizza dough on a floured surface into a 12-inch circle. Transfer it to a parchment-lined baking sheet or pizza stone. Brush the entire surface with olive oil mixed with minced garlic.
Add the cheese: Sprinkle a generous layer of shredded mozzarella evenly across the dough, leaving a small border for the crust. Add a handful of grated Parmesan on top for extra flavor.
Bake until golden: Slide the pizza into a preheated 475°F oven and bake for 12–15 minutes, until the cheese is bubbly and the crust is golden brown. Remove from the oven and immediately top with fresh basil leaves.
Tips for the Best Pizza
Use a pizza stone or steel if you have one — it helps the crust get extra crispy on the bottom. Preheat it in the oven for at least 20 minutes before baking.
Don’t overload the toppings. Too much cheese or garlic oil can make the pizza soggy. A light, even layer is all you need for the perfect bite.
Add basil after baking, not before. Fresh basil burns quickly in the oven and loses its bright, herby flavor. Toss it on right when the pizza comes out for the best taste and color.
Serving Suggestions
This pizza pairs beautifully with a simple arugula salad dressed in lemon and olive oil. The peppery greens balance out the richness of the cheese. You can also serve it with marinara or ranch for dipping.
For a full Italian spread, add garlic knots, roasted vegetables, or a caprese salad on the side. It’s also great with a cold beer, sparkling water, or a glass of red wine.
Leftovers (if there are any) make an amazing next-day breakfast or lunch. Just reheat in a skillet to bring back that crispy crust.
Frequently Asked Questions
Can I freeze this pizza?
Yes! Bake it fully, let it cool, then wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in the oven at 400°F for 10–12 minutes.
Can I use dried basil instead of fresh?
You can, but fresh basil gives this pizza its signature flavor and aroma. If using dried, add it before baking — about 1 teaspoon sprinkled over the cheese.
What’s the best way to get a crispy crust?
Use a preheated pizza stone or baking steel, bake at high heat (475°F or higher), and avoid overloading with toppings. A light hand with the oil and cheese helps too.
