Preheat oven to 450 degrees Fahrenheit.
Place the 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 the 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 your 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 the 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!