In a bowl dissolve yeast in warm water. About 10 minutes.
In another bowl combine flour, basil and kosher salt.
After yeast has dissolved, gradually mix in the seasoned flour. Mix with hands until well combined.
On a flour coated surface, kneed dough until soft, about 5 minutes. Add more flour as needed so the dough doesn’t stick to your hands or the board.
Grease a bowl with 1 teaspoon olive oil. Place dough in the bowl, cover tightly with saran wrap. Let rise in a warm, dark place for 40 minutes – 1 hour or until it has doubled in size. I put mine in a kitchen cabinet.
Once it has doubled in size, punch the dough to release the air bubbles.
Preheat oven to 400 degrees.
On a lightly floured surface, roll out the dough and then using your hands shape into 15 inch pizza pan. Bake dough for 10 minutes.
While dough is baking, heat remaining olive oil in a skillet over medium heat, add garlic and oregano. Cook just until garlic is fragrant, about 30 seconds.
Remove dough from oven and brush olive oil and garlic mixture over the top.
Layer remaining ingredients on the dough. Bake for 20 - 25 minutes or until cheese is melted and bubbly and crust is browned.
Slice and serve.