1/2 cup of whole milk ricotta (from a grassfed dairy farm if possible)
1 Tbsp (and another 1 Tbsp for topping) of olive oil
1 clove of garlic, minced
1/2 tsp of red chili pepper (optional)
1 cup of grated Parmesan, divided
1/2 bunch of kale, thinly sliced
1 of small red onion, thinly sliced
1/4 tsp of salt
4 of farm fresh, pastured raised eggs
Steps
Preheat the oven to 400°F. Roll the pizza out into a 10-inch in diameter pie and transfer to an ungreased baking sheet. Prepare the white sauce.
Place the ricotta, olive oil, garlic, red chili pepper, and 1/4 cup of the Parmesan in a medium bowl. Stir well to combine. Use a rubber spatula and spread the ricotta mixture over the pizza dough.
Heat a large skillet over medium-high heat. Add the olive oil along with the kale, onions, and salt. Cook 2 to 3 minutes until the kale and onions soften. Arrange the kale and onions on top of the ricotta layer, and make four small “nests” and crack an egg into each. Sprinkle with the remaining cheese and bake 15 to 20 minutes, until the crust is firm and the cheese is golden brown.
