Cream the Kale:
In a large skillet, melt butter over medium-high heat. Add flour slowly and stir in for 1 minute till mixture thickens. Slowly add milk, continuing to stir until smooth and thick. Add kale and stir until it is wilted and dark green. Add a dash of salt and pepper and the minced garlic. Cook till fragrant, about 3 minutes. Remove from heat and set aside.
Prepare the Dough:
Preheat oven to 450 Degrees F. If you have a pizza stone, place in oven to preheat.
Roll out dough on a floured surface till 1/4 inch thickness. Bake in the oven on a pizza stone or pizza pan, without any toppings, for about 6 minutes.
Assemble the Pizza:
On the pre-baked pizza dough, drizzle olive oil and distribute the kale mixture and chopped onions evenly over dough.
Mix together nutmeg and ricotta, then spoon generous dollops all over the pizza.
Crack eggs directly onto the pizza. Sprinkle salt, pepper, and pecans over the top.
Bake for about 15 minutes, until the crust is golden.