Coat the pizza dough with the oil, place in a large bowl, cover with a kitchen towel, and set aside until doubled in size, about 3 hours.
Position a rack in the bottom of the oven, place a pizza stone on the rack, and heat the oven to 500°F.
Bring a large pot of well-salted water to a boil. boil the kale sprouts until tender, about 5 minutes. Drain, rinse with cold water, and pat dry.
Meanwhile, in a small skillet, heat the butter over medium heat until golden brown. Add the garlic and rosemary and cook until the garlic is golden, 20 to 30 seconds. Stir in the lemon juice and 1/4 tsp. pepper. Toss the kale sprouts and pine nuts with the butter mixture.
Sprinkle a pizza peel or upside-down baking sheet with cornmeal. Transfer the dough to the peel and stretch to about a 14-inch diameter. Sprinkle with half of the cheeses, and top with the kale sprout mixture and then the remaining cheeses. Slide the pizza onto the stone and bake until the top is golden and the cheese is bubbling, about 10 minutes, rotating halfway through. Cool briefly, and serve.
nutrition information (per serving):
28, Fat Calories
250, Saturated Fat
22, Monounsaturated Fat
43, Polyunsaturated Fat
Photo: Scott Phillips