How heavy should the basil be on one of these? I used to order them many
years ago at a Greek restaurant. I do remember there being a basil flavor
but it wasn't overwhelming.

I recently bought a couple of vegan pizzas (Amy's brand) from Whole foods.
They are the only made up pizzas I have found that use the Daiya cheese. It
is made of rice and pea protein. Yes, I can make such a pizza at home but I
thought it would be handy to have these in the freezer. They do not have
very much cheese on them at all which is the way I would do it if I were to
make them. While this cheese does share the stretchy quality of a real
cheese when melted, there is something of the flavor that is not quite right
and I find if I use too much, I don't like it. In fact in most cases I
prefer to just go without cheese than to use this. But for pizza? I want a
little cheese. And perhaps because there is no real cheese, that could be
why the basil is so overwhelming. But it is overwhelming. In fact it is
pretty much the only flavor I can taste on there. Another problem perhaps
is that they used little chunks of tomato and because it is a frozen pizza,
those tomatoes are not fresh. I found that I had to dip the little slices
(the pizza is quite small) in a bowl of tomato sauce to tone down the basil
flavor.

So... How strong should the basil flavor be on such a pizza? When I had it
before, I just remember a nice blend of flavors. This seems to be just
basil, basil and more basil.