1. Preheat oven to 475°F.

2. Heat the olive oil in a medium skillet, and then sauté onion over medium-low heat, stirring until softened (about 10 minutes).

3. Add garlic, kale, salt and pepper to taste, and red pepper (if desired), and continue to cook for another 5 minutes until the kale is softened. Apply a good squeeze of lemon.

4. While the kale is cooking, combine ricotta, mozzarella, Parmesan and oregano in a medium-size bowl.

5. On a lightly floured surface press, roll and stretch the dough out to a 13-inch diameter circle and transfer that to a 13-inch nonstick pizza crisper pan. Spread the cheese mixture over the dough uniformly, leaving a ½-inch border around the edge. Distribute the kale mixture evenly over the pie, top with the sausage slices, and bake until the crust is crisp and browned (approximately 12 to 14 minutes).

6. Cut the pizza into the desired number and size of slices, and serve.