Best Starkeys Mashed Potato Pizza Recipes

Thanksgiving Skillet Pizza image

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.

Leftover Mashed Potato Pizza image

Provided by Food Network Kitchen

Time 1h45m

Yield 6-8

Number Of Ingredients 12

5 ounces slab bacon, finely diced (about 1 cup)
1 1/2 pounds prepared pizza dough, at room temperature
All-purpose flour
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 cups leftover mashed potatoes, slightly warm
1 1/2 cups shredded mozzarella (about 5 ounces)
1/2 leek (white and light green parts only), very thinly sliced
1 clove garlic, minced
1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce)
12 fresh basil leaves
Crushed red pepper flakes, optional

Steps:

Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.