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.


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.

Wheeling Pizza Named Among Best in Nation

Several years ago I was asked to be a contributor for a new book capturing the nation’s fascination with pizza. In “Everybody Loves Pizza: The Deep Dish on America’s Favorite Food” (, I also recommended the top spots in West Virginia to get a truly amazing pie.

That research took me to some tasty places statewide, including the original DiCarlo’s in Wheeling, where I inhaled an ethereal slice (or was it three?) of the restaurant’s remarkably simple pizza. It’s a tiny place that looks like any other run-of-the-mill pizza counter, but the works of art coming out of the oven here were masterpieces.

Looks like other foodies have taken notice as well.

In an article touting America’s best pizza joints in last week’s Parade magazine, DiCarlo’s made the Top 10 list of “runners-up” nationwide. In making the designation, the article said …

“The unique pies at DiCarlo’s feature a tomato-glazed crust that is flash-baked with minimal cheese, then pulled from the oven and topped with shredded provolone and, if desired, pepperoni discs and peppers.


Thanksgiving Leftovers? Toss ‘Em on a Pizza

You may remember back on Halloween I suggested using some of your leftover fresh pumpkin to make an unusual Pumpkin-Chorizo Pizza. (Get the scoop here!

So why not do the same with your Thanksgiving leftovers?

Skip the usual turkey stews and casseroles in favor of a more flavorful way to enjoy that excess cranberry sauce and stuffing.

Fun and easy to make, Thanksgiving Pizza is a sweet and savory followup to Thursday’s feast. Or so says the folks at Boboli. I’ll have to take their word for it, because our leftovers didn’t last the weekend!

Thanksgiving Pizza

1 12″ ready-made pizza crust
2 Tbsp. extra virgin olive oil
2 oz. sweet potato puree
3 oz. roasted turkey, shredded
2 oz. stuffing
1/2 cup cranberries
1 cup cheddar cheese

  1. Preheat oven to 450° degrees. Spread olive oil onto both sides of pizza crust, then spread sweet potato puree on top of crust.
  2. Spread turkey and stuffing evenly over crust, then sprinkle with cheese and cranberries.
  3. Cook for 10–12 minutes or until crust is golden brown and cheese is melted.

Pumpkin Pizza? With Chorizo and Cheese, You Betcha!

We all know pumpkin makes a great pie, delicious muffins, even a nice creamy soup. But pizza?


When paired with spicy chorizo sausage, fontina cheese and sage-, it creates a unique flavor combination that makes for a nice change of pace from your traditional pepperoni pie. Why not give it a try?

Pumpkin-Chorizo Pizza
Pumpkin-Chorizo Pizza

Pumpkin-Chorizo Pizza

2 Tbsp. olive oil, divided
12 oz. pizza crust
¼ cup finely chopped shallots
1 clove garlic, minced
¼ tsp. dried red pepper flakes
1 cup fresh pumpkin puree
¼ tsp. smoked paprika
1/8 tsp. salt
1 cup cubed fontina cheese
¼ pound thinly sliced Spanish chorizo
1 Tbsp. chopped fresh sage leaves
olive oil and chopped sage for garnish (optional) 

  1. Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly.
  2. Stir in pumpkin puree, smoked paprika and salt. Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
  3. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage. 

 Recipe courtesy of