Basil...when to add it?

[JoeyVelderrain]

So I am stuck on such a petty issue that I feel foolish for asking.
I have tried to add the basil to my Margherita before baking the pie but the leaves seem to shrivel up and get dark brown. I have tried to add the basil after the pie is baked but I don't think I care for the raw basil so much.
How is everyone else doing it?

[RTflorida]

Personally, I do not care for whole leaves or even medium/large pieces of basil in anything, although I love the taste, the big pieces or whole leaves just have the wrong texture.
I prefer to do a course chop or crumble and add to my sauce. (I freeze alot of fresh basil that I have grown and pull it from the freezer and crumble it in sauce). I have the taste I want without the soggy, burned/browned, or large pieces that I dislike.
This does not conform to anyone's "standards" and does not have the red/white/green Italian flag tradition that so many people feel they must achieve, but it works for me.

RT

[egalecki]

I hide it under the cheese slices and it doesn't get burned then.

[Tscarborough]

I cut it somewhat small or use the small leaves. Anything in contact with cheese won't burn.

[scottz]

I love using Basil and other herbs in my base. I quite often add a fair bit to my flour while mixing the dough. You dont get that burnt herb taste through your pizza, while still getting the nice mix of dough, herbs and toppings. Looks quite nice with the green flecks through the white dough

Scott

[Tscarborough]

I add chopped thyme to the dough for that speckled look. It does not add a lot of flavor but it does look nice.

[oventhusiast]

I don't add it to every pizza because I think it could overpower other flavors I may want to bring out (hot peppers, anchovy, etc.). But when I do, I (my wife) slice it in small strips and lightly sprinkle it on. The cheese melts and it 'sinks' to the sauce just right! Some like the giant leaves on top and if that's your preference, that's fine too! In that case, I'd add them quickly just after the pie is firm and then slide it back in the oven to finish. I think it's all a matter of individual taste!

[Karangi Dude]

Best always is to buy or pic from your herb garden the freshest Sweet Basil you can get.
I find that if you cook basil it will turn black and the taste is bitter not sweet. Even when I make a tomato based pasta sauce I only put the freshly torn leaves on top of the sauce a few minutes before serving. Also make sure to tare the leaves DO NOT dice or cut the leaves as this can also make them loose the sweetness and turn bitter. When you take your pizza from the oven tare some fresh basil and place on the tomatoes and let it wilt a little before eating. Basil tastes best with tomatoes no so with the cheese. When you make tomato basil and onion bruschetta same thing add it last torn not diced.

[DaveW]

My wife keeps a basil plant next to the oven. She adds hand torn basil and a little oil to a Margherita pizza just after it comes out of the oven and lets it sit for a few minutes to heat the oil and basil...Yummy

[PerryPizza]

Has to be one of my favorite herbs and I love it on pizza!

Sometimes I add it before cooking and find it gives a wonderfully perfumed flavor to the topping (the oven needs to be really hot, I don't know why but if you're going for a sub 3 minute pizza it doesn't burn), I usually splash a bit of olive oil over it before it goes in the oven too.....

.........and sometimes I add a great big hand-full as just I take the pizza from the oven, which is worth doing just for the unbelievable aroma which will beguile your guests : )