In a small bowl, mix together olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, dried oregano, and dried basil. Rub the mixture all over the brisket, ensuring it's evenly coated. Cover and refrigerate overnight to allow the flavors to meld.
The next day, preheat your smoker to 225°F (107°C), using hickory wood for optimal flavor.
Place the marinated brisket on the smoker rack and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily shreds. Use a meat thermometer to check for doneness.
Once the brisket is fully smoked, remove it from the smoker and let it rest for 15-20 minutes. Then, using tongs or two forks, shred the brisket into bite-sized pieces. Set aside.
Making the Pizza
Preheat your oven to 475°F (245°C), and place a pizza stone or baking sheet inside to heat up.
On a lightly floured surface, roll out the pizza dough into a circle or rectangle, depending on your preference and the shape of your baking surface.
Carefully transfer the rolled-out dough to a piece of parchment paper or a lightly greased pizza peel. Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, then evenly distribute the shredded smoked brisket on top. Add any additional toppings, if desired.
Slide the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Once the pizza is done baking, carefully remove it from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy the delicious combination of flavors!