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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 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)', 'A 12-inch cast-iron skillet']

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.

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