1 tablespoon roughly chopped fresh rosemary
Large pinch or two shredded Parmigiano-Reggiano
2 to 3 whole leaves lacinato kale, stems trimmed
Olive oil, for drizzling
One 12- to 13-ounce ball your favorite pizza dough
All-purpose flour, for dusting
Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
Creme fraiche or thinned down sour cream, for drizzling
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