Forecast for Thursday Night Football on FOX: Huddle around grill-fired corn pizza
This pizza recipe topped with corn and bacon will satisfy almost any football crowd
Forecast for Jets vs. Colts Thursday Night Football matchup on FOX
Forecasters are expecting temperatures outside of Lucas Oil Stadium to be in the low 40s by kickoff.
INDIANAPOLIS – Can the Indianapolis Colts defeat the New York Jets again in a match-up not seen since last season in Week 3? We will find out on Thursday Night Football on FOX.
Forecasters are expecting temperatures outside Lucas Oil Stadium to be in the low 40s by kickoff set for 8:30 p.m. Eastern. By halftime, it should cool down to the mid-30s with plenty of clear skies.
For Jets fans firing up the grill at home, East Rutherford, New Jersey, will continue to see the trend of below-average temperatures. Expect an evening low around 36 degrees with a north wind of 3 to 5 mph.
With quarterback Zach Wilson still injured, backup Mike White will make his second start with the Jets (2-5) against the Colts (3-5) in Indianapolis.
White, who made his first NFL start last Sunday against the Cincinnati Bengals, had a record-setting performance throwing for 405 yards and three touchdowns with two interceptions. The Associated Press reports his 37 completions were the most by a quarterback in his first NFL start.
FOX Sports reports turnovers might be a factor in this game, as the Colts are tied for first in the NFL with 18 takeaways. The Jets, meanwhile, have committed 15 turnovers, the second-most in the NFL.
Taste of TNF recipe: Sweet corn and bacon pizza
Got corn? Try it on pizza
Farmers in Indiana grow some of the finest corn in the country. And in New York, fans have a lot to cheer about when it comes to pizza. Corn and pizza might seem like a really unlikely combination, but as Dr. BBQ discovered, even the oddest pairings are better with bacon.
Makes about 4 servings
Here's what you will need:
- 1 par-cooked pizza crust
- Olive oil
- ½ small yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 2 medium Roma tomatoes, seeded and diced
- 2 ears of corn, kernels removed from the cob
- 6 slices bacon, cooked and crumbled
- 1 ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan
Directions
Preheat the oven or grill to cook indirectly at 400 degrees. Drizzle a little olive oil on the crust and brush it evenly over the surface.
Sprinkle the onion and bell pepper evenly over the crust. Add the corn and bacon distributing them evenly. Season with salt and pepper. Top with the mozzarella and spread it evenly. Finally, you can add Parmesan.
Place in the oven or grill directly on the grate and cook for 10 to 15 minutes until golden brown and crispy. Remove to a cutting board and cut into eight wedges.