Spinach And Potato Pizza

• 2 tablespoons olive oil
• 1 lb frozen pizza dough, thawed
• 8 ounces yukon gold potatoes, thinly sliced
• 1/2 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded gruyere cheese

1. Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.).
2. Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
3. Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
4. Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.

olive oil, frozen pizza dough, gold potatoes, salt, gruyere cheese

Taken from www.food.com/recipe/spinach-and-potato-pizza-474627 (may not work)