Make the pesto. Blend everything with 1-2 tbsp of water until the nuts are coarsely blended and the basil is well blended. Alternatively, pulse the nuts in a small blender or processor until a coarse meal, then add the rest of the ingredients and blend or process until well combined.
Preheat the oven to 425 deg F / 220ºc. Prep your pizza dough. I use half Whole grain Spelt and half unbleached white flour for the pizza dough. Let the dough rest near the warming oven for 10 mins. Divide into 2 balls and roll them out into 2 medium size thin crust pizzas or 1 large thin crust.
Spread the prepared pesto over the crust.
Slice the potatoes using a mandolin or a sharp knife. Layer over the pesto.
Layer sliced onion and garlic, Spray or brush extra virgin olive oil. Sprinkle salt and generous freshly ground pepper. Add some veggie crumbles, vegan coconut bacon or other crisp toppings (optional)
Bake at 425 degrees F / 220ºc for 17 to 18 mins. Add some crisp greens on top (optional). Cool for a minute. Slice and serve.
To make this nut-free: Use pepitas instead of cashews.To make this Gluten-free: Use my Gluten-free Yeast Free Crust.To make it on a Grill: Shape the pizza and place on a hot grill. Close the lid, and cook for 2 mins. Flip, then spread the pesto and sliced steamed/lightly cooked potato, onion and garlic and the rest of the toppings. Close and cook for 3 to 4 mins. Cooking time depends on the grill and crust thickness.Nutritional values based on one serving