Kale Prep: Tear the kale into bite-sized pieces and wash and dry thoroughly. In a frying pan, heat the oil on medium-high. Add the kale and saute for 3 minutes. Salt and pepper to taste.

Lamb Prep: Brown the lamb in a frying pan over a medium-high heat. Salt and pepper to taste.

Place pizza stone in oven (if using) and preheat the oven to 450. To assemble the pizza, on a lightly floured surface, roll out the pizza dough either into 8-inch rounds or to fit into a large cookie sheet. If using a cookie sheet, oil the sheet or place parchment paper on it and transfer the dough to the cookie sheet before assembling the pizza. Top Tomato-Kale Pizza with roma tomato, 1/3 cup cooked kale, 1/4 cup ricotta, a sprinkle of parmesan, and a sprinkle of sea salt. Top Lamb-Kale-Feta Pizza with 1/4 cup cooked lamb, 1/3 cup cooked kale, 1/4 cup feta. Top Lamb-Kale-Ricotta Pizza with 14 cup cooked lamb, 1/3 cup cooked kale, 1/4 cup ricotta cheese, a good sprinkle of parmesan, and a good sprinkle of sea salt. Distribute ingredients, except for pine nuts, evenly on pizza dough. If you are using pine nuts, sprinkle 2 tablespoons on each pizza 2 minutes before the baking time is up. Bake for 10-12 minutes, or until the cheese has melted and the crust is slightly golden. Remove from oven and allow pizza to cool for 3-5 minutes before cutting.