It’s a tale of two potatoes in this hash brown-pizza mashup—some meld into the dough while others develop crunchy edges.
1. Preheat oven to 425°F. Brush a small rimmed baking sheet with 1 tbsp olive oil. Press and stretch dough into pan.
2. Chop the rosemary. Coarsely grate the potatoes and toss with the garlic, salt, black pepper, and remaining 3 tbsp olive oil. Spread potatoes all over dough. Sprinkle with rosemary and Pecorino.
3. Bake 25 min., until bottom is golden brown. Cut into squares to serve.