Today I had a fresh pizza baked in a wood fired brick oven. It was crispy and hot. The cheese bubbled and formed a thin skin on top sealing in the flavor. The basil was just too much.
Don't get me wrong, I like basil but it's not a pizza topping. It is a sauce ingredient at best and only if used sparingly.
I have in my deep freeze a bag of pesto cubes. They are the result of harvesting my basil plants the season before last and it only takes one cube to flavor an entire meal of pasta for four people which goes really well with fresh baked bread.
Fortunately I still have a living basil plant for garnishing which is very different from layering leaves on top of a pizza for eating.