Adapted From: Eggs on Sunday
Your favorite pizza dough
2 big handfuls of kale or chard, sauteed in some olive oil until tender, then chopped
cloves from about half a head of roasted garlic, thickly sliced
3 cups of grated cheese: a mix of fontina, asiago, provolone and mozzarella
sprinkling of aleppo pepper or red pepper flakes (optional)
Preheat the oven to 500 degrees F with a baking stone inside. Heat the baking stone for 30 minutes while you're working on the rest of the ingredients.
Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)
Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Sprinkle lightly with pepper flakes if using. Repeat with another layer of cheese, garlic, and kale.
Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.