Preheat oven to 400°F. In a small bowl combine extra virgin olive oil, 1 teaspoon lemon pepper seasoning, and garlic. Stir until well mixed. Set aside.
In a clean small bowl combine ricotta with remaining 1/2 teaspoon of lemon pepper seasoning. Set aside.
Sprinkle flour or cornmeal on the back of a full sheet tray (this is to make sliding the pizza directly onto the rack of the oven easier). If using fresh dough, stretch to desired size. Place dough/crust on the back of the floured sheet tray. Using a silicon brush, spread the olive oil mixture over entire crust. Ensure there is a small amount of mixture left over and save for later. Place slices of mozzarella evenly over pizza. Dollop ricotta mixture in small amounts evenly over pizza.
Slide pizza onto a middle rack in the preheated oven. Bake until cheese is bubbling and starting to brown, about 10 minutes. Use tongs and a spatula to slide pizza onto large cutting board or sheet tray.
Brush reserved olive oil mixture on the crust of the pizza for extra flavor and a bit of shine. Decoratively place the basil leaves evenly on baked pizza. Cut and serve as desired.
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