Beth and I love going downtown to the Sport Restaurant and Bar on football Saturdays. Number one reason is that it’s home to the Seattle Buckeye Alumni Club, and watching the Bucks in a bar full of OSU fans is a total rush. Number two reason is the food; great garlic fries, dips and pizzas. This past Saturday, however, Beth woke up feeling like crap and it was a crappy day to match, so we decided to hunker down and stay in. OSU was on national TV, so we were good to go there, but what to do about food?
I was going to just make us some scrambled eggs, but then I saw we still had some smoked salmon left and the wheels started turning. Capers? Check. Cream Cheese? Check. Pizza dough? Surprisingly enough, check! I had picked up a tube of the ready to go pizza dough a couple of days earlier. I was going to make a “Faux Beef Wellington”, but dammit, this was football man! And just like that, Gregor’s Pub Breakfast Pizza went on the menu.
I’m certainly not going to claim this as an original. I’ve had similar versions many times. In fact, the Sport Bar used to make one. This is just the way I threw it together, using what I had. The real key to this, is to make sure none of the toppings overpower the others.