Football fans! When they talk about the “dreaded 10 a.m. kickoff time” for Sunday’s game, are they talking about the food? Because 10 a.m. sounds too early to me for the traditional wings-and-potato-skins plan. So I called for the help of John Howie, who gifted me a few years back with the best Super Bowl chili recipe I’ve ever had.
Howie — he’s the Seahawks chef representative to the Super Bowl through the hunger-fighting Taste of the NFL program — came through with a breakfast pizza he serves at his SPORT restaurant. It’s meaty and hearty enough for game food, digestible enough for morning viewing. And if you can’t break tradition, the salsa he uses on the pizza would be just as good served separately with chips.
If you don’t own a pizza stone or peel (or don’t typically cook at 550 degrees), I think it’s still worth trying with whatever method you usually use for making pizza at home.
The Works Breakfast Pizza, courtesy of SPORT chef-owner John Howie
Makes one 12″ pizza, which should serve four.
Crust for one 12-inch pizza (You can use purchased pre-made pizza dough, or even substitute flour tortillas)
1 tablespoon garlic oil (recipe follows)
1/4 cup shredded cheddar cheese
1/4 cup shredded pepperjack cheese
2/3 cup scrambled eggs (recipe follows)
1/2 cup hot Italian sausage, par-cooked and crumbled in 1/2-inch pieces
2 slices smoky bacon, par-cooked and cut in slices 2 to 3 inches long and 1/8-inch wide
3 tablespoons fresh salsa (recipe follows)
2 tablespoons sliced green onions
1. Use a fork to prick small holes in the rolled-out pizza dough or tortilla. Spread garlic oil evenly over the entire surface.
2. Spread half the cheese evenly over the entire surface. Break the scrambled eggs into pieces, then cover the pizza with eggs, sausage, bacon, and then the other half of the cheese.
3. Meanwhile, pre-heat a pizza stone in your oven at 550 degrees for at least 15 minutes. Using a pizza peel, place the pizza on the stone in the oven for 4-6 minutes, or until the edges are browned and the cheese is lightly browned. Remove from the oven.
4. Allow to cool until it can be sliced, and cut into 8 slices. Garnish each slice with a dollop of salsa and top with green onions.
Makes 1/2 cup
3 tablespoons plus 1 teaspoon olive oil
1 teaspoon granulated garlic
Mix together well until the garlic is completely incorporated into the oil. For best results, make 24 hours before you plan to use it, but do it at least 2 hours in advance.
Makes 2/3 cup
2 large eggs
1 tablespoon whole milk
1/16 teaspoon fresh-ground coarse black pepper
1/8 teaspoon Kosher salt
1 teaspoon butter
Beat all ingredients except the butter together until light and airy. Place the buttter in a 6-inch non-stick saute pan over medium-high heat. When the butter is sizzling, add the eggs and lightly scramble. Remove from the pan, place on a plate, and chill in the refrigerator until ready to use.
Fresh Tomato Salsa
Makes 2 cups
*Note – take care when seeding the fresh chiles.
1 cup firm, ripe Roma tomatoes, diced into 1/4-inch pieces (do not remove the seeds or the juice)
1/2 cup white onion, minced into 1/8-inch pieces
2 1/2 teaspoons fresh lime juice
1 teaspoon fresh, seeded, finely minced jalapeno
1/2 teaspoon fresh, seeded, finely minced habanero
1 3/4 teaspoons Kosher salt
1 tablespoon olive oil
1/4 cup tomato sauce
1/4 cup tomato puree
2 tablespoons coarsely chopped cilantro
Toss all ingredients together until well-coated. Refrigerate for at least two hours to allow the flavors to blend.
Photo courtesy of SPORT