Photo: Justin Walker; Styling: Kaitlyn Du Ross
Hands-on Time
22 Mins
Total Time
55 Mins
Serves 4 (serving size: 3 slices)

Allow the dough to rest at room temperature before rolling it out. If it still shrinks back when you start to work with the dough, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over the top after it cooks.

How to Make It

Step 1

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

Step 2

Let dough stand at room temperature for 30 minutes.

Step 3

Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.

Step 4

Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.

Ratings & Reviews

Great Homemade Pizza

October 30, 2016
this was one of the best homemade pizza's ever!  For crispy crust, after taking out of oven, sprinkle the pizza stone with some stoneground will smoke a bit, lay the dough on top of the cornmeal and you will end up with a great crispy crust!

Loved it!

July 16, 2015
The first pizza I've ever had turn out! Very easy to make. Simple ingredients list but so good! I used regular tomatoes from the garden. I put all the basil mixture on the pizza at the beginning instead of adding the rest at the end. Will make again.

New Favorite

June 14, 2015
I like to make pizza for my family on the weekend so I gave this recipe a try. It was delicious. I used small, thinly sliced miniature heirloom tomatoes and followed the recipe pretty exactly. I used frozen pizza dough that I allowed to thaw on the counter and it turned out great. The only thing I think I will change next time is that I will go ahead and put all the sauce down on the crust prior to baking. I thought the sauce i drissled on at the end was pungent because of the raw garlic.

Dough was a nightmare

May 14, 2015
The crust was disappointing to work with. It didn't act like regular pizza dough and it cooked horribly. The other parts of the pizza were ok. I'd actually go half basil half oregano next time and use my own pizza dough recipe that will act like pizza dough. And what I mean by that is that it will roll and slide off a pizza peel. This dough stuck and I actually had to have my daughter help me put it on the stone and then it shrank which caused it to not cook properly.

JaninBaltimore's Review

January 29, 2015
don't know why this got such high reviews - would not make again

Tdole66's Review

August 09, 2014
Delicious! I used vine ripened tomatoes instead of heirloom. It wasn't necessary to heat the pizza stone ahead of time.

gastrocari's Review

August 02, 2014

Jmallory213's Review

July 17, 2014

daneanp's Review

December 06, 2013
I cheated and used Boboli crust. Delicious - the family loved it. Used vine tomatoes and they were a bit weepy, otherwise it would've been a 5 star recipe.

TheAspiringChef's Review

November 18, 2013
Simple and delicious. What more can you ask for? I used vine-ripened tomatoes instead of heirloom and they worked great. I didn't find this too garlicky at all and actually put a bit of the extra sauce on my plate to dip my crust in. Definitely going into the regular rotation.