Preheat oven to 500°.

Roll out dough on a lightly floured surface until it is roughly 10 inches wide and ¼-inch thick. Dough can be rolled into any desired shape, rectangular or freeform for a more rustic look.

Drizzle oil on baking sheet and then sprinkle liberally with cornmeal. Transfer dough to baking sheet.

Cook diced bacon in a medium sauté pan set over medium-low heat until a majority of fat has rendered. Remove bacon pieces with a slotted spoon to a medium bowl, along with a few teaspoons of bacon drippings. Add kale, olive oil and garlic to bowl, toss to combine.

Arrange mozzarella slices in a single layer on dough, leaving a ½-inch border around edges, then sprinkle with cherry tomatoes.

Scatter kale-bacon mixture over cheese and make 4 small wells in the kale.

Break eggs into wells and sprinkle with salt and pepper.

Bake 10 to 15 minutes, or until egg whites are set and crust is golden brown, rotating it halfway through. Remove cooked pizza to a cutting board, sprinkle it with Parmesan cheese and crushed red pepper; slice and serve.

Chef Notes:

• You can use a pizza stone in place of the baking sheet.

• Oven temperatures and positions may vary, so make sure you bake your pizza on the middle rack and check it frequently.

• This recipe also works well with premade naan or flatbread when time is of the essence and you don’t have the time to make homemade dough. Oven temperature would be adjusted to 375° in order to cook the egg and melt the cheese without overcooking the bread.