I've made pizza from scratch (dough and sauce) a few times, turns out great.  I want to try fresh basil on it.  Current recipe: Oven, 425° F: blind bake crust 10 minutes, add tomato sauce & fresh mozzarella, cook another 10 minutes.   When would be a good time to add fresh basil?  With the cheese? 5 minutes later? After it is done? 
I cast fresh basil leaves immediately after removing the pizza from the oven.  I have found that cooking them with the pizza tends to reduce some (a lot) of the basil scent and flavour. For dried basil, I can't say as I don't use it. 