Place a pizza stone in the oven if you are using one. If you aren’t, line a baking sheet with parchment paper that is dusted with a bit of flour and cornmeal. Preheat the oven to 550°.

In a medium-sized mixing bowl, combine kale, garlic, and sage. Add a generous amount of olive oil. Massage the oil into the kale and set aside.

Sprinkle flour over a clean countertop and begin to prepare your pizza dough. Press down into the center of the ball of dough with your fingertips to form a circle. Keep pressing the dough outward until it is 16 inches in diameter, about 1/4 inch thick in the center, and 1 inch thick at the crust. If using a pizza peel and pizza stone, sprinkle the peel with a bit of flour and cornmeal and gently place the dough on top of it. If you’re using a sheet pan lined with parchment, place the dough in the pan.

With a spoon, spread pizza sauce evenly around the dough. Sprinkle mozzarella cheese over the sauce and place teaspoon-sized dollops of ricotta cheese around the pizza.

Slide the pizza into the oven (either directly onto the hot pizza stone if using a peel or onto the rack if using a baking pan) and bake for 8 minutes. Pull the pizza out of the oven and sprinkle kale mixture all over the pizza. Return the pizza to the oven and cook until the crust is golden brown and the kale is wilted, 4–5 minutes.

Remove the pizza from the oven, drizzle lightly with olive oil, and sprinkle with sea salt before slicing it. Serve warm.