The Food Guy, Steven Keith Eating his way through the state, plate by plate

“Eat a Ridiculous Amount of Food” Sunday is Here!

How can the biggest football game in the world be so Super if action on the field is constantly overshadowed by food and commercials?

Beats me, but Super Bowl Sunday is here – so belly up to the buffet!

Taste of Home says Americans spent more than $1 billion on food during last year’s game, making it the second-most popular holiday for eating, trailing only Thanksgiving.

Wow.

Research shows fans will devour about 1.25 billion wings and 11 million pounds of potato chips tonight alone. They also say you could fill a football field almost 12 feet deep with the amount of guacamole that will be consumed during the game – a fact that is both unbelievable and gross.

So whether you watch while dipping into the salsa or diving into a platter of wings or pot of chili, you’re in good company.

Super Bowl Sunday is always a big day for pizza delivery, but you can intercept that looooooong wait for a slice by making your own at home. Here are two recipes from Kontos for inspiration …

 

Ffour-cheese margherita pizzaour-Cheese Margherita Pizza

one ready-made pizza crust

1/8 cup extra virgin olive oil

½ tablespoon fresh minced garlic

dash of sea salt

8-9 slices of small Roma tomatoes

3 oz. shredded whole milk (artisan) mozzarella

2 oz. Fontina cheese

1 oz. freshly grated Parmesan cheese

2 oz. Feta cheese

4 fresh basil leaves washed, dried and julienne sliced (strips)

  1. Preheat oven to 400⁰ F (375⁰ for a convection oven)
  2. Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes.
  3. Brush the crust with the tomato marinade (leave tomatoes in the bowl).
  4. Arrange tomato slices over the top of the crust.
  5. Spread Mozzarella and Fontina shredded cheese evenly over top of tomato slices; top evenly with shredded Parmesan cheese, Feta cheese and sliced basil leaves.
  6. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  7. Bake for approx. 5 minutes (a few minutes less for convection oven); remove from oven with a baking sheet or pizza spatula.
  8. Let cool for 1-2 minutes. Slice into 4-6 slices and enjoy!

 

veggie lover's pizzaVeggie Lovers Pizza

One ready-made pizza crust

3 oz. tomato pizza sauce

4 oz. whole milk Mozzarella (artisan) cheese

1 ½ oz. sliced red onions

1 ½ oz. sliced black olives

1 ½ oz. total (½ oz of each) diced red, green and yellow bell peppers

  1. Preheat oven to 400⁰ F (375⁰ for a convection oven).
  2. Evenly spread the tomato pizza sauce over crust.
  3. Evenly spread the Mozzarella cheese over the top of the pizza sauce.
  4. Top with the bell pepper mixture, black olives and sliced red onions.
  5. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  6. Bake for approx. 5 minutes, or a minute or two less in a convection oven; remove from oven with a baking sheet or pizza spatula.
  7. Let cool for 1-2 minutes, slice into 4-6 slices and enjoy!

 

Cooking tip: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown.