Garden Pea Pesto Pizza

Preheat oven to 450ºF.

Place sugar snap peas, pine nuts, basil, nutritional yeast, lemon juice, salt, and pepper in a food processor fitted with the S blade, and pulse a few times until very roughly incorporated.

Turn food processor on continuously, and slowly add in all of the olive oil. Let process until fine chunks remain. Remove to a container with a plastic lid, and set aside while you assemble your pizza.

Either on a pizza peel (as long as you have a pizza stone), or a cookie sheet, arrange pizza dough in a large circle, brushing the outer edge with olive oil. Spread a thin layer of pesto over the whole pizza, and top liberally with the potato slices.

Spray pizza with a thin layer of olive oil, so the potatoes crisp up, and put in the oven for 10–12 minutes, or until the edges of the pizza are golden brown and the potatoes are cooked, and bubbling.

Remove from the oven, and allow to cool for 1–2 minutes, then top with more torn basil, and serve!