Thanksgiving Skillet Pizza

• All-purpose flour (for surface)
• 8 ounces prepared pizza dough, room temperature
• 3 tablespoons olive oil, divided
• 1 1/2 cups shredded cooked turkey or rotisserie chicken
• 1/4 cup cranberry sauce, plus more for serving (optional)
• 1 cup mashed
• or
• Kosher salt, freshly ground black pepper
• 2 cups shredded mozzarella, cheddar, and/or Fontina cheese (about 6 ounces), divided
• 1 cup cooked vegetables, such as green beans, Brussels sprouts, sauteed greens, carrots, squash, or mushrooms
• 1/2 cup sliced red onion
• Pinch crushed red pepper flakes (optional)
• A 12-inch cast-iron skillet

1. Place a rack in upper third of oven; preheat to 500u0b0F. On a lightly floured surface, roll dough to a 12" round (if dough springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
2. Heat 2 Tbsp. oil in a cast-iron skillet over medium-high until very hot. Carefully transfer dough to skillet. Brush top of dough with remaining 1 Tbsp. oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden brown and crispy, 3-4 minutes.
3. Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
4. Remove skillet from heat. Using a large flat spatula, flip dough. Spread potatoes over dough, leaving a 3/4" border on all sides; season with salt and pepper. Top with 1 cup cheese, then turkey mixture, vegetables, and onion. Top with remaining 1 cup cheese and red pepper flakes, if using. Bake pizza until dough is golden brown and cheese is melted, 6-8 minutes.
5. Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.

flour, pizza, olive oil, rotisserie chicken, cranberry sauce, mashed, kosher salt, mozzarella, vegetables, red onion, red pepper, cast

Taken from www.epicurious.com/recipes/food/views/thanksgiving-skillet-pizza (may not work)