There’s something truly comforting about the smell of homemade pizza wafting through the house. It brings everyone to the kitchen like bees to honey. And when it comes to pure, honest flavour that pleases young and old alike, nothing quite beats a Cheese and Tomato Pizza. In our home, we call it Basil Melt Pizza — a name that’s simple, just like the dish itself, and captures that lovely mix of melted cheese and fresh basil that makes it so special.
This basil melt pizza is the very definition of simple done well. There’s no need for fancy toppings or exotic cheeses. What you want are three things: a crisp but tender base, a rich tomato sauce that tastes like sunshine in a jar, and generous handfuls of creamy, melting cheese. It’s amazing how just a few well-chosen ingredients can come together to create something so satisfying.
I’ve made basil melt pizza more times than I can count. It’s been rolled out on quiet Sunday evenings and served up during lively birthday teas. It’s the one my daughter requests when she’s had a long day, and the one my husband sneaks slices of before it’s even cooled. What makes this version a little extra special is the handful of fresh basil leaves added right at the end — their bright, peppery fragrance lifts the whole dish and gives it a homemade charm no shop-bought pizza can match.
Now, I always say, make your tomato base with love. Don’t just throw it together. A good pizza sauce isn’t rushed — it’s simmered until rich and thick, seasoned just right with a little garlic, a pinch of oregano, and sometimes a splash of olive oil if the mood takes me. That sauce is the heart of the pizza. It soaks into the dough slightly and hugs the cheese just so, giving every bite depth and flavour.
As for the cheese — well, mozzarella is the classic choice, isn’t it? Soft, stringy and melt-in-the-mouth delicious. But don’t be afraid to mix it up now and then with a bit of cheddar for extra flavour or a sprinkle of parmesan for that golden finish. You don’t need a mountain of cheese either — just enough to cover the sauce and bubble up nicely in the oven. Less is more, especially when you want to taste everything in balance.
When it comes to toppings, I hold back. A basil melt pizza doesn’t need extras. No pineapple, no mushrooms, and certainly no pepperoni. It’s meant to be pure — cheese, tomato, and that fresh basil which is torn gently by hand and laid across the top like little green ribbons. The heat of the pizza softens the leaves slightly, releasing their beautiful aroma without cooking them to mush.
The joy of Basil Melt Pizza is that it’s familiar and forgiving. It doesn’t need to be perfectly round. It doesn’t mind if you’ve got a little too much sauce on one side or the cheese isn’t spread exactly evenly. It’s all part of the charm. What matters most is that it’s made with care, from scratch, and shared with the people you love.
So next time you’re in the mood for something wholesome and tasty, gather your ingredients, roll up your sleeves, and make a basil melt pizza. Pour yourself a cup of tea while it’s baking, and let the aroma fill your home. Serve it in big, warm wedges and I promise you — there won’t be a crumb left on anyone’s plate.
Basil Melt Pizza
Ingredients
Base Ingredients:
- 250 g strong white bread flour
- ½ tsp salt
- ½ tsp sugar
- 1 tsp dried yeast
- 150 ml warm water
- 1 tbsp olive oil
Tomato Sauce Ingredients:
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 200 g passata tinned chopped tomatoes
- ½ tsp dried oregano
- salt to taste
- black pepper to taste
Topping Ingredients:
- 200 g mozzarella sliced or torn
- 50 g cheddar for extra flavour
- basil leaves fresh sliced
- Extra virgin olive oil for drizzling
Instructions
- In a large bowl, mix the flour, salt, sugar and yeast.250 g strong white bread flour, ½ tsp salt, ½ tsp sugar, 1 tsp dried yeast
- Add warm water and olive oil, then stir to form a dough. Knead on a floured surface for 8–10 minutes until smooth.150 ml warm water, 1 tbsp olive oil
- Cover and leave in a warm place to rise for 1 hour or until doubled in size.
- Heat 1 tbsp olive oil in a pan. Add garlic and cook gently for 1 minute. Pour in the passata or chopped tomatoes, sprinkle in oregano, season with salt and pepper, and simmer for 10 minutes until thickened.1 tbsp olive oil, 1 clove garlic, 200 g passata, ½ tsp dried oregano, salt, black pepper
- Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
- Roll out the dough onto a floured surface into a 10–12 inch round. Transfer to a baking tray or pizza stone. Spread the tomato sauce over the base, then layer with mozzarella and a sprinkle of cheddar if using.200 g mozzarella, 50 g cheddar
- Bake in the hot oven for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
- Remove from the oven, scatter over the fresh basil leaves, and drizzle with a touch of olive oil. Slice the Basil Melt Pizza into 8 and serve hot.basil leaves, Extra virgin olive oil
4 comments
This made such a lovely change to the meat filled pizza we normally have. The basil took everything to a new level.
Easy to make and way better than takeaway. The sauce was rich, and the basil gave it a lovely fresh taste.
I’ll be making this again for movie nights with my mates.
The kids love how cheesy it is, and the fresh basil makes it feel that bit more grown-up. It’s simple but so full of flavour.