1. Preheat oven to 500 degrees F. Spray a rimmed baking sheet with vegetable cooking spray. Stretch dough into a rectangle that covers most of the baking sheet.
2. Remove the dough from its wrapper and place in an oiled bowl to let it warm up. The oil on the surface of the bowl will keep the dough from sticking. Let the dough come to room temperature, about 20 minutes. Turn the dough so it's coated with oil, then cover the bowl with plastic wrap or a moist kitchen towel to keep the dough from drying out. To work with the dough, sprinkle 1 to 2 Tbsp. of flour on a work surface, and dust your hands and both sides of the dough with flour. The flour will keep the dough from sticking.
3. In a medium skillet, heat 2 tsp. of the oil over high heat and cook spinach until wilted, about 2 to 3 minutes. Coarsely chop bell pepper, and add to spinach with black pepper and red pepper flakes, stirring to distribute. Remove from heat and spread mixture over dough, leaving about an inch around the edge.
4. Grate potato into a medium bowl to yield 1 cup. If there is leftover potato, reserve for another use. Stir in remaining 2 tsp. oil, salt, and rosemary, then spread over the spinach on the pizza. Bake until potatoes are just getting crisp, about 12 minutes.
5. Sprinkle with cheese and bake 1 to 2 more minutes, until cheese is warmed though. Let cool slightly, then cut into squares.
Source: Hannaford fresh Magazine, September - October 2013