When do you put basil on pizza

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Quick Links. Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Asked 1 month ago. Active 30 days ago. Viewed 6k times. Improve this question. Mark Stewart Mark Stewart 2 2 silver badges 10 10 bronze badges. Basil is quite heat sensitive.

Unlike e. Since the same recipe will produce different responses almost from identical twins, why not try it for yourself and ask your companions to judge? Make several pizzas, with basil added at each stage… make one with extra basil added at every stage, why not?

For those who mentioned that my temperature was too low, I just realized I put in the wrong temperature in my original post. I have updated it to the correct value. Add a comment.

Active Oldest Votes. For dried basil, I can't say as I don't use it. Improve this answer. I actually posted the question I put some on 5 minutes before it was done, and some on fresh out of the oven. Definitely best after it is done; looks much better, and more flavor. That's how good pizzerias do it as well.

Out of oven, throw fresh basil on top, serve. Some pizzerias also add additional fresh basil after cooking, but there's usually some that goes on before as well. Basil goes black and crisp very quickly when it's cooked, so it looks much more appealing if it goes on after cooking, as well as having more flavor. If finely chopped and mixed with sauce, the aesthetics doesn't matter as much. ChalkTalk ChalkTalk 4 4 bronze badges.

I use both dried and fresh in pizzas: Dried basil in the sauce added when cooking the sauce, or if using a prepared sauce from the store, added to it before applying to the pizza. Adding dried basil to store-bought sauces is often a good way to make them a bit better! Fresh basil, cut in thin strips roll the basil, then cut across the roll in the shorter dimension - this is called chiffonade , scattered on top of the pizza immediately before serving.

This was the style of one of my favorite lunch places a decade or so ago, and I do it at home as a result. Adding it to the top just as you serve it means you get the aroma of the basil as you take your first bite! Joe M Joe M 5, 2 2 gold badges 23 23 silver badges 31 31 bronze badges.

Do not use dried basil because it is absolutely tasteless. Better frozen because unchanged conserve all its fragrance for several months, pity that once thawed become dark nero and no longer be used as a topping for pizza.

If you can interest the basil comes from Asia and is cultivated as an aromatic plant, where it is strictly used in all soups and served with his whole leaves beside the classic fried chicken. Combined with pine nuts, Grana cheese, garlic and extra virgin olive oil as the base ingredient of pesto sauce, now famous all over the world, but its most classic use is that used in the dressing of the "caprese" salad.

All our sauces accompanying pasta with tomato have the ingredients basil. Its beautiful color tones green means that it is used by all the chefs in the presentation of the dishes, I often see him also in salads seafood and even scrambled eggs.