Thanksgiving Skillet Pizza Recipes

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THANKSGIVING LOVER'S PIZZA



Thanksgiving Lover's Pizza image

Got Thanksgiving Day leftovers? Forget ho-hum turkey sandwiches and try this unique take on pizza instead. Get creative with different variations: use whole berry or jelly cranberry sauce; add dollops of mashed potatoes on top; drizzle with turkey gravy; sprinkle with stuffing or dressing; or try unique pizza crust varieties. -Carla Parker, Anderson, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 large sweet onion, thinly sliced
2 cups shredded cooked turkey
1-1/2 teaspoons dried thyme
1-1/2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch pizza crust
1/2 cup whole-berry cranberry sauce
1 medium sweet potato, baked, peeled and thinly sliced
1 cup shredded part-skim mozzarella cheese
1 cup shredded Gruyere cheese
1/2 cup dried cranberries
1/2 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in turkey, thyme, sage, salt and pepper., Place crust on an ungreased 12-in. pizza pan or baking sheet. Top with cranberry sauce, turkey mixture, sweet potato, cheeses and cranberries; sprinkle with rosemary. Bake 10-15 minutes or until cheese is melted.

Nutrition Facts :

THANKSGIVING PIZZA



Thanksgiving Pizza image

Provided by Duff Goldman

Time 50m

Yield one 12-inch pizza

Number Of Ingredients 12

1 pound pizza dough
All-purpose flour, for dusting
1 teaspoon cornmeal
1 teaspoon extra-virgin olive oil
1/2 teaspoon sugar
3/4 cup mashed potatoes
1/2 cup shredded cheddar cheese
2 teaspoons whole milk
1 cup prepared stuffing
1 roasted turkey or chicken thigh, with skin
1/4 cup chunky cranberry sauce
1/4 cup gravy

Steps:

  • Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the pizza dough into a 12-inch round on a floured surface. Dust a pizza peel or upside-down baking sheet with 1/2 teaspoon cornmeal and put the dough on top. Brush with the olive oil and sprinkle with the sugar and the remaining 1/2 teaspoon cornmeal. Slide onto the hot pizza stone or baking sheet and bake until golden on the bottom, 5 to 7 minutes. Meanwhile, mix the mashed potatoes with 1/4 cup cheese and the milk in a bowl; set aside. Roll tablespoonfuls of the stuffing into 1-inch balls to look like meatballs. Shred the turkey meat and julienne the skin. Slide the crust back onto the peel. Spread the cheddar mashed potatoes over the crust, then top with the shredded turkey. Spoon the cranberry sauce over the pizza and drizzle with the gravy. Arrange the stuffing balls on top and sprinkle with the remaining 1/4 cup cheese and the turkey skin. Return the pizza to the oven and bake until golden brown, 8 to 10 more minutes.

THANKSGIVING SKILLET PIZZA



Thanksgiving Skillet Pizza image

Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron skillet ensures a super-crispy crust.

Categories     22-Minute Meals     Thanksgiving     leftovers     turkey     Pizza     Potato     Sweet Potato/Yam     Cranberry Sauce     Mozzarella     Dinner

Yield Makes 1 (12") pizza

Number Of Ingredients 13

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 white or sweet potatoes
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, sautéed greens, carrots, squash, or mushrooms
1/2 cup sliced red onion
Pinch crushed red pepper flakes (optional)
Special Equipment
A 12-inch cast-iron skillet

Steps:

  • Place a rack in upper third of oven; preheat to 500°F. 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).
  • 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.
  • Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
  • 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.
  • Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.

THANKSGIVING LEFTOVER PIZZA



Thanksgiving Leftover Pizza image

Using gravy as a sauce, this pizza is a one-stop shop for using all T-day leftovers. There are any number of topping combinations you can make depending on what your favorite leftovers are (stuffing, veggies, sweet potato casserole, etc., can also be used). Leftover cranberry sauce or spinach dip make a great dip for the crust as well!

Provided by coldstar37

Categories     Main Dish Recipes     Pizza Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 pound pizza dough
2 tablespoons olive oil, divided
1 ½ cups sliced fresh mushrooms
2 teaspoons minced garlic
1 ½ cups turkey gravy
2 cups chopped cooked turkey
1 ½ cups mashed potatoes
2 cups shredded mozzarella cheese
¼ cup chopped fresh parsley
½ teaspoon garlic powder
¼ teaspoon garlic salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan.
  • Roll dough onto the prepared pizza pan.
  • Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
  • Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.
  • Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.
  • Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 51 g, Cholesterol 60.6 mg, Fat 18.2 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 5.3 g, Sodium 1305.3 mg, Sugar 5.7 g

PAN-FRIED PIZZAS



Pan-Fried Pizzas image

I love how simple this recipe is to put together, just roll out the dough, pan-sear until crispy and top. No oven needed. It's the kind of appetizer or snack that just leaves people wanting more. Want to save some time? Buy store-bought pizza rounds and just cook and top! Feel free to add other herbs, like some fresh oregano, or sun-dried or oven-roasted tomatoes instead of fresh ones. This is a recipe that can take some variety.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup balsamic vinegar
All-purpose flour, for dusting
1/2 pound (8 ounces) prepared pizza dough, at room temperature
6 tablespoons extra-virgin olive oil, plus additional for drizzling
6 sprigs fresh thyme
1 pint grape or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta
1/2 cup grated Parmesan, plus additional for garnish
2 large cloves garlic, minced
1/2 cup tightly-packed fresh basil leaves, chiffonade
Pizzeria Salt, recipe follows
2 tablespoons finely grated Parmesan
1 tablespoon garlic powder
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes

Steps:

  • Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
  • Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
  • Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
  • Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
  • Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
  • Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
  • Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
  • Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
  • In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.

SKILLET BREAKFAST PIZZA



Skillet Breakfast Pizza image

Skillet breakfast pizza is hot, crispy pizza dough that is oozing with veggies and cheesy bacon yumminess. Plus, it's low in calories!

Provided by Culinary Envy

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 54m

Yield 8

Number Of Ingredients 10

5 slices low-sodium bacon
½ teaspoon olive oil
½ onion, thinly sliced
1 (16 ounce) package refrigerated pizza dough (such as Trader Joe's®)
1 cup part-skim ricotta cheese
1 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
¼ teaspoon freshly ground black pepper
cooking spray
1 (6 ounce) package fresh baby spinach

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion; cook and stir until translucent and starting to brown, 7 to 8 minutes. Remove from heat; transfer to a bowl.
  • Roll out pizza dough into a 12-inch circle and press into the bottom and 1 inch up the sides of a well seasoned 10-inch cast iron skillet. Fold the edges of the dough under and crimp like a pie.
  • Mix ricotta cheese and garlic powder together in a bowl; spread over the bottom of the crust. Scatter bacon, onion, mozzarella cheese, and black pepper on top.
  • Place cast iron skillet over high heat until mozzarella cheese starts to melt, about 3 minutes.
  • Transfer skillet to the preheated oven; bake pizza until crust is lightly browned, about 18 minutes.
  • Heat a large skillet over medium-high heat and coat with cooking spray. Add spinach; cook, stirring frequently, until wilted, about 1 minute. Transfer to paper towels to drain excess moisture. Place spinach over pizza; slice into 8 wedges.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 31 g, Cholesterol 24.9 mg, Fat 9.5 g, Fiber 1.5 g, Protein 14.8 g, SaturatedFat 3.8 g, Sodium 649.3 mg, Sugar 4 g

HOT SKILLET PIZZA



Hot Skillet Pizza image

I stumbled upon this recipe in this months issue of Everday with Rachel Ray. You have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. The dough is a snap to put together, and you can vary your toppings. If you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. I usually use white whole wheat flour. This recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.

Provided by Marz7215

Categories     < 60 Mins

Time 45m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 13

3/4 cup luke warm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
3 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 garlic clove, smashed and peeled
1 1/4 cups grape tomatoes, quartered
salt and pepper
4 ounces mozzarella cheese, shredded
1/2 teaspoon crushed red pepper flakes
1 pinch oregano

Steps:

  • For the dough:.
  • In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
  • Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
  • Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
  • Putting the pizza together:.
  • Press the dough into a greased 9 to 10 inch cast iron skillet, and let rise until doubled in size about 20-30 minutes.
  • Preheat the oven for 400 degrees F. In a medium skillet heat 1 tbls olive oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes season with salt and balck pepper and cook for 1 more minute. Remove from heat and cool a few minutes. Discard the garlic.
  • Drizzle the remaining olive oil over the dough; spoon the tomato mixture on top, leaving a 1 inch border. Bake until golden and bubbly about 25 minutes. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese melts, about 5 minutes. Let cool in pan for 20 minutes before serving.

Nutrition Facts : Calories 514.3, Fat 24.2, SaturatedFat 6.2, Cholesterol 22.4, Sodium 767.7, Carbohydrate 59, Fiber 3.1, Sugar 1.6, Protein 15.2

"STEAK AND EGG" SKILLET PIZZA



A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event, this pizza is made by spreading a spiced ground beef mixture over the crust, then cracking a few eggs on top midway through cooking so they stay sunny-side-up. When the yolks are broken at the table, they combine with a mix of mild cheddar and briny feta to make a downright decadent sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces ground beef or ground lamb
1 cup minced onion (from 1 small)
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
12 ounces pizza dough, room temperature
2 ounces feta, room temperature, crumbled (1/2 cup)
4 ounces mild white cheddar, grated (1 1/4 cups)
4 large eggs
Salad, for serving

Steps:

  • Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.
  • Remove skillet from heat; carefully wipe clean. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges.
  • Sprinkle dough round evenly with feta, cheddar, and meat mixture, leaving a 1/4-inch border. Transfer skillet to oven and bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove skillet from oven. Using the back of a spoon, make 4 small divots in meat mixture and add 1 egg to each. Bake until egg whites are set but yolks are still runny, 7 to 9 minutes more. Let cool in skillet 5 minutes before serving with salad.

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7 BEST SKILLET PIZZA RECIPES (CAST IRON PIZZA PAN RECIPES)
Here are our favorite skillet pizza recipes… 1. Adam Ragusea’s Skillet Pizza Recipe in a Cast Iron Skillet. Skillet Pizza. If you’ve ever tried an Adam Ragusea recipe, you know that he has a penchant for making easy, delicious meals using his cooking skills and scientific knowledge. This is a simple recipe that can be customized any way you want it, serving as the perfect pizza …
From pasta.com


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