Getting family members psyched about Thanksgiving leftover recipes is always hard, especially as the days soldier on (unless it's pie—they will always eat pie). Sure, you can feed them another turkey sandwich (here are some theories on how to build the best). You can also whip up a homey, though expected, soup (I like the idea of this chowder).
Or you could make pizza. Thanksgiving Skillet Pizza.
I know, I know—you probably cooked all day Thursday, and maybe even all week, so once Thanksgiving is over, you want to take it easy. Homemade pizza might sound daunting, but with store-bought dough and all those Thanksgiving leftovers, it's actually pretty easy. In fact, this is one of the fastest Thanksgiving leftovers recipes you can make, coming together in less time than it takes to get delivery (in 22 minutes or less, to be exact).
The key to fast, crispy pizza is cooking it in a cast-iron skillet and mastering "the flip:" cook the pizza dough in the skillet with a little oil for a few minutes until toasty, then carefully flip the dough over, add the toppings, and finish it in the oven. That way you get a lovely crackly crust with nice browning on both sides.
Ready to do this? Here's a minute-by-minute guide:
Set yourself up for success: Move the rack to the upper third of your oven (this oven organization will help brown the top of the crust and melt the cheese quickly), then preheat to 500°F. I call for room temperature pizza dough in this recipe because it's easier to roll out; if yours is still a little chilled, place it on a rimmed baking sheet set over bowl of hot water to soften. Roll the dough into a 12" round on a lightly floured surface (if it springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
Now it's time to preheat your skillet. You want it hot enough to get the crust nice and toasty without scorching it. Add a little oil and carefully transfer the dough to the skillet. You only need to cook it for 3 or 4 minutes to get a nicely browned, crispy bottom. While the dough crisps, toss the turkey with cranberry sauce and slice the red onion).
Move your pan off the heat, carefully flip the dough over, brush it with oil, and top with a layer of mashed white or sweet potatoes. Season with salt and pepper. And don't worry—the pre-toasted top helps prevent the potatoes from making the top crust soggy. Top with the potatoes with some shredded cheese (I like a mix of mozzarella and cheddar on the white potatoes and Fontina on the sweet potatoes), shredded turkey, and leftover vegetables such as green beans, Brussels sprouts, roasted carrots, squash, sautéed greens, or roasted mushrooms. Finish off with some red onion for bite, a little more cheese, and a sprinkle of red pepper flakes if you like things a little spicy.
Slide the cast-iron pan into the oven and bake until the top of the dough is golden brown, everything is warmed through, and the cheese is melted. Since you're reheating the toppings rather than cooking anything through, it only takes 6 to 8 minutes.
Transfer the pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce on the side, and watch it disappear.
