Imagine a classic pepperoni pizza – savory pepperoni, gooey melted cheese, and a perfectly crisp crust. Now, elevate that with a vibrant, aromatic drizzle of fresh basil oil. This Pepperoni Pizza with Basil Oil takes a beloved favorite and infuses it with bright, fresh flavor, transforming it into a truly unforgettable meal. It’s the ultimate pizza night experience, easy to make, and guaranteed to be a hit with everyone!

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Why I Love This Recipe

I’m a huge fan of classic comfort foods that get a simple yet incredibly impactful upgrade, and this Pepperoni Pizza with Basil Oil absolutely nails it! What I truly adore is how the crispy, salty pepperoni and gooey melted cheese are perfectly balanced by the fresh, fragrant basil oil. That drizzle of green gold adds a bright, herbaceous counterpoint that cuts through the richness and makes every bite feel incredibly gourmet. It’s a classic for a reason, and this simple addition makes it even more special without adding any fuss. It’s my go-to for a pizza night that feels both familiar and exciting!

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Ingredients:

• 1 (13.8 oz) can refrigerated pizza crust (or your favorite homemade pizza dough)
• ½ cup pizza sauce (your favorite brand)
• 1 ½ cups shredded mozzarella cheese
• 3 oz pepperoni slices
• Optional: ½ tsp dried oregano or Italian seasoning

For the Basil Oil:

• ¼ cup extra virgin olive oil
• ¼ cup fresh basil leaves, packed
• Pinch of salt

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Swaps and Notes

• Pizza Crust: A can of refrigerated pizza crust is a fantastic shortcut. You can also use homemade pizza dough, a pre-baked pizza crust, or even a large flatbread (like naan or pita bread, adjusting baking time) if you prefer.
• Pizza Sauce: Use your favorite pizza sauce. Marinara sauce or even a light tomato puree seasoned with Italian herbs will work.
• Mozzarella Cheese: Shredded mozzarella cheese is classic for its melt and stretch. You can also use a blend of mozzarella and provolone, or even a little grated Parmesan for extra flavor.
• Pepperoni: Use your favorite type of pepperoni. For crispier pepperoni, try thinner slices.
• Dried Herbs (Optional): A sprinkle of dried oregano or Italian seasoning over the pizza sauce adds a traditional flavor base.
• Basil Oil:
  • Fresh basil is essential for this. Do not substitute with dried basil.
  • Extra virgin olive oil is crucial for the oil base.
  • For an even more vibrant green oil, you can blanch the basil leaves in boiling water for 10-15 seconds, then immediately plunge them into an ice bath before blending with the oil. This helps set the chlorophyll.
  • A small food processor or mini blender works best for making the basil oil.
• Other Toppings (Optional): Feel free to add thinly sliced mushrooms, bell peppers, or olives for extra flavor.

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Instructions:

1. Prepare Basil Oil: In a small food processor or mini blender, combine the ¼ cup extra virgin olive oil, ¼ cup packed fresh basil leaves, and a pinch of salt. Blend until the basil is finely chopped and the oil is vibrant green. If it’s too thick, add a tiny bit more olive oil. Set aside.

2. Prepare Pizza Crust: Preheat your oven to 425°F (220°C). Carefully unroll the refrigerated pizza crust onto a large baking sheet (you may want to line it with parchment paper first for easy cleanup). Stretch or press the dough into your desired pizza shape (rectangle or circle).

3. Assemble the Pizza: Evenly spread the ½ cup pizza sauce over the entire pizza crust, leaving about a ½-inch border around the edges for the crust. If using, sprinkle with ½ teaspoon dried oregano or Italian seasoning. Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the sauce. Arrange the 3 oz pepperoni slices over the cheese.

4. Bake the Pizza: Place the baking sheet with the assembled pizza in the preheated oven. Bake for 12-18 minutes, or until the crust is golden brown and cooked through, and the cheese is melted, bubbly, and lightly browned. The exact time may vary based on your oven and crust thickness.

5. Drizzle & Serve: Remove the pizza from the oven. Let it cool for just a minute or two on the baking sheet. Generously drizzle the prepared basil oil over the hot pizza. Slice into squares or wedges and serve immediately. Enjoy your classic, elevated Pepperoni Pizza!

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Tips for Success

• Fresh Basil for Oil: Use fresh basil for the basil oil; it’s essential for the vibrant color and aromatic flavor.
• Don’t Over-Process Basil Oil: Blend just until smooth; over-processing can turn the oil bitter.
• Hot Oven, Crispy Crust: Ensure your oven is fully preheated to get a crispy crust.
• Don’t Overload: While tempting, don’t pile on too many toppings, as it can make the crust soggy or prevent even cooking.
• Watch Oven Closely: Pizza cooks quickly, and cheese can go from perfectly melted to burnt in a short time.
• Drizzle Oil Last: Add the basil oil after baking to preserve its fresh flavor and vibrant color.
• Serve Hot: This pizza is best served warm, when the cheese is gooey and the crust is crisp.

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Serving Suggestions and Pairings

This Pepperoni Pizza with Basil Oil is a fantastic standalone meal or a unique appetizer.

• Pizza Night: A classic, elevated choice for your regular pizza night.
• Game Day/Party Food: Easy to make and serve for a crowd. It pairs well with other cheesy dips like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers or This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes.
• Side Salad: A light green salad with a simple vinaigrette would cut through the richness nicely.
• Drinks: Pair with a cold beer, iced tea, or lemonade.
• For other unique pizza/flatbread options or cheesy bakes, check out these Chefmaniac.com favorites:
  • Crispy Burrata Arugula Pita Pizzas (for a gourmet appetizer pizza!)
  • Pimiento Cheese and Ham Pizza (for a unique Southern-inspired pizza!)
  • These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
  • Philly Cheesesteak Casserole

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Storage and Leftover Tips

This pizza is best enjoyed fresh from the oven.

• Best Fresh: The crispness of the crust and the melt of the cheese are at their peak when served hot.
• Refrigeration: Store any leftover Pepperoni Pizza with Basil Oil, tightly covered, in the refrigerator for up to 2-3 days. The crust will soften, and the basil oil flavor might mellow.
• Reheating: Reheat individual slices in a preheated oven or toaster oven at 375°F (190°C) until warmed through and the cheese is bubbly again. This helps the crust regain some crispness. Microwaving is possible but will result in a softer crust. You can drizzle with a tiny bit more fresh basil oil after reheating if desired.
• Freezing: This pizza is generally not recommended for freezing once assembled and baked, as the crust and toppings’ textures may suffer upon thawing and reheating.

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Final Thoughts

This Pepperoni Pizza with Basil Oil is a true masterpiece that takes a beloved classic and elevates it to new heights of flavor and freshness. With its perfectly crispy crust, savory pepperoni, gooey cheese, and vibrant basil oil, it creates an unforgettable and incredibly satisfying meal. Get ready to indulge in this cheesy, herbaceous delight!

What are your favorite ways to upgrade a classic pizza, or do you have a go-to secret ingredient for a fantastic pizza night? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!