Pesto, comes from the italian word pestare which mean to beat or grind. Most people are familiar with pesto and know that it goes well on sandwiches, in pastas or on pizza even. But what a lot of people don't realize is the origin of pesto is traditionally tied to the Liguria region of Italy, think Genova or Genoa. It was a poor person meal and whatever was easy to beat into a pesto was used. Since basil grows well in that region it was traditionally combined with pine nuts, olive oil and parmesean cheese. It was also often eaten with other vegetables added to the pasta while the water was boiling. These additional ingredients could be anything but typically are potatoes, carrots or green beans. These additional ingredients inspired this pizza, although I did leave out the green beans.
Prepare your pizza dough (I prefer a thinner crust). Thinly slice enough potatoes to add them in a similar format to pepperoni. I sliced mine no more than 1/8 of an inch. Then slice up the carrots and onions and add all three ingredients to a little bit of heated olive oil. Add salt, pepper and oregano to taste and cook until the potatoes are soft. Set aside and use the same pan to wilt the spinach, add salt and garlic to taste. Add desired amount of pesto directly to the rolled out dough, I use half a container per pizza. Add sun dried tomatoes or sun dried tomatoe pesto on top of that. Next layer on your mozzarella, you could get creative with cheeses, I think Parmesean or a Grana Padana would also work well with the mozzarella. Squeeze the water out of the spinach and layer that next. Then add the potatoes and follow that up with the carrots and onions. Cook until ready. As with most pizza, you should cook at a temperature in excess of 400 degrees.