Pizza for breakfast? Always a good idea. This one stars a creamy bacon cheese sauce along with scrambled eggs, spinach and breakfast potatoes.

Preparation

For the breakfast potatoes, place potatoes in a sauce pot and cover with cold water. Add vinegar and bring to a simmer. Cook until potatoes are just tender and a knife passes through them easily, 7–10 minutes. Drain water and leave in pot uncovered to allow steam to escape.

Heat olive oil in a separate pot and add the garlic. Cook until garlic just begins to brown and then add all of the spices and salt. Stir and then pour over the warm potatoes. Gently toss to coat.

To make the bacon cheese sauce, render the diced bacon in a sauce pot until just crispy. Add the onions and sauté until they are translucent. Add the flour and mix to make a roux. Add the milk and stir constantly until sauce comes to a low boil. Turn off heat, mix in cheese and stir until completely melted. Season to taste with salt and pepper, then set aside.

Heat oven to 450°F. Bake pizza crust without toppings according to package instructions until golden brown. Remove crust from oven and top with 2–3 ounces of sauce. Lay bacon strips over the sauce.

Melt butter in a nonstick pan on medium heat and sauté the diced onions and peppers until tender. Add the spinach and sauté until wilted. Squeeze out and drain any excess liquid. Add the scrambled eggs and cook until just set but still soft.

Spread eggs and vegetables over the bacon on the pizza, and top with the potatoes and shredded cheese. Place back in oven to melt cheese and heat through, about 5 minutes. Garnish with chopped chives.