Basil as a pizza topping
I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in retrospect -- my basil leaves dried out and were more browned. I put them on top of the cheese, like I've seen in other basil pizza. This put something without much in the way of natural oils on top of something being baked at high heat.
What should I have done to the basil to get the effect I've seen? Should I have rubbed it with oil? Soaked it in something? Something else? My basil crop is doing pretty well and I'll want to try this again soon.