Spray a pan with cooking spray and saute the kale, garlic, and red pepper flakes until the kale is wilted. Remove kale and place aside until you are ready to top pizza. This can be done in advance.
Preheat your oven to 500.
While the oven preheats, roll out your dough to your desired thickness on a floured cutting board or counter top. Whether you are using a cast iron or baking sheet, spray your pan with a little bit of cooking spray. I usually can can get my dough to take up most of a 11×17 baking sheet. If I am using my favorite 15″ cast iron, I roll it out the dough to roughly the size of the pan, transfer the dough into the pan, and use my fingers to shape & stretch it to cover the full bottom of the pan. Spray your pizza crust with a little bit of cooking spray.
Bake your crust for 5 minutes at 500.
After five minutes, take your pizza out and add your toppings. Sauce, 2/3 of the mozzarella cheese, onions, kale, remaining mozzarella
Put the pizza bake in for 10 minutes or until cheese is melted and the crust is golden. You can usually lift the crust and see the bottom of the pizza and check if it is done. You are looking for a nice, even golden brown.
I always finish my pizza with a high broil for a few seconds (depends on your oven, but I do mine for about 30 seconds) to get the cheese bubbly. The broiler can be scary for people who never cook or use a broiler, but it really finishes off the pizza to make it extra wonderful.
Cook 2-4 sunny side up eggs depending on portions. I always make 1 egg per person, because who doesn’t love an egg? Alternatively, you can bake the eggs directly on the pizza, but I like my eggs better this way.
Top the pizza with the torn Prosciutto di Parma, sunny side up eggs, shaved Parmesan, and a small drizzle of balsamic.
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