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Preheat oven to 400° F. In a small bowl, stir together the salt, pepper and cornstarch; set aside.
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Using a food processor or mandolin, slice potatoes very thinly and place them in a large mixing bowl.
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Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture.
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Brush 1 tablespoon of the olive oil over a 12-inch round pizza stone, screen, or pan. Layer the potatoes on the pan, overlapping the slices in concentric circles (cover the pan completely).
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Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust.
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Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes, or until edges are browned and potatoes are tender.
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Remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta and Parmesan cheese.
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Return the pizza to the oven for another 10 minutes, or until feta is softened and the pizza is heated through.
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Remove from the oven, sprinkle with basil and cut into wedges. Use a spatula to loosen the potato crust from the pan.
