Thanksgiving Skillet Pizza
/It’s always fun to get creative with leftovers on Thanksgiving, but this pizza stands out as one of my favorite ways to accomplish zero waste after celebrating the holiday. It’s simple to make and is a great way to entertaining friends and family over the holiday weekend.
Using leftover sweet potatoes as the base for the pizza is genius because 1. They’re super delicious and 2. They add an abundance of vitamins and minerals that nutritionally pair well with mozzarella, which is high in protein.
When you top the pizza with a cup or so of leftover vegetables, like roasted Brussels sprouts, mushrooms, spinach, and carrots, and you’ve got yourself one nutritional powerhouse. And you’re making sure that no food goes to waste!
As California is a source for quality, sustainable dairy foods, be sure to look for the Real California Milk seal on dairy products this holiday season. For more nutrition information and healthy recipe ideas, visit RealCaliforniaMilk.com.
Thanksgiving Skillet Pizza
Time: 45 Minutes
Serves 4
Ingredients
1 (8-ounce) ball pizza dough
2 cups mashed sweet potatoes
1/4 cup sliced mushrooms, cooked
1/4 cup spinach, cooked
1/4 cup roasted Brussels sprouts, cooked
1/4 cup carrot spirals, cooked
1 cup roasted turkey, shredded
1/3 cup cranberry chutney, divided
3 tsbsp olive oil
8 oz shredded Real California mozzarella cheese
1/4 cup red onion, sliced
1 banana pepper, sliced
1/4 red onion, sliced
1 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
Directions
Place pizza dough in a lightly oiled bowl and let sit for 30 minutes, allowing dough to come to room temperature.
While dough rests, preheat oven to 500 degrees F. Warm up sweet potatoes, mushrooms, spinach, Brussels sprouts, and carrot spirals in the microwave. Drain any excess liquid from vegetables. Combine shredded turkey with 1/4 cup cranberry chutney in a small bowl.
On a lightly floured pizza peel, stretch pizza dough into a 12-inch round.*
Heat a 12-inch cast iron skillet over medium-high heat. Drizzle in 2 tbsp olive oil and quickly transfer the dough to the skillet. With a spatula or a cooking spoon, press the dough up along the edges and brush the top of the pizza with 1 tbsp olive oil. Reduce heat to medium and cook dough, rotating every 30 seconds or so, until golden brown and crispy, about 3 minutes. Flip the dough over and remove from heat.
Spread sweet potatoes over the dough with a spatula and top with half the mozzarella. Top the pizza with the turkey, cooked vegetables, red onion, and sliced peppers. Sprinkle over remaining mozzarella and red pepper flakes. Season with kosher salt and freshly ground black pepper if desired. Bake until the cheese melts and the dough is golden brown, about 8 minutes. Remove from heat and transfer to a cutting board.
Spoon remaining chutney over the pizza and slice into wedges.
*Note: You can use a wooden cutting board if you do not have a pizza peel.
If you loved this recipe, you will also love my recipes for: Garden Vegetable Pizza Party!, Breakfast Pizza with Real California Milk Mozzarella Cheese, and Pizza Two Ways
