Kale + Swiss Chard Breakfast Pizza

Makes 2 individual sized pizzas.

1 pre-made pizza dough ball from your local Italian Shop (substitute for flatbread and adjust cooking time if you can't find pre-made pizza dough)
2 cups kale and swiss chard, chopped
1 garlic scape (substitute for green onion), thinly sliced
1 tbsp olive oil
1 tsp lemon juice
2 tbsp mayonnaise
2 eggs
3/4 cup grated mozzarella cheese
Salt and pepper to taste

Preheat oven to 500°F.
In a small bowl, toss kale, Swiss chard, garlic scapes, lemon juice and olive oil until evenly coated. Season with salt and pepper.
Divide pizza dough into two. Roll out dough into two 6-inch rounds. Dust pizza peel with cornmeal to prevent sticking. Place rolled out dough on pizza peel. Spoon on 1 tablespoon of mayonnaise (per pizza) and spread over pizza. Layer on half of the kale mixture, leaving a small nest in the middle to drop the egg. Sprinkle on cheese and drizzle with a little olive oil. Transfer to pizza stone.
Cook for 8-10 minutes, and then drop egg in nest and cook until egg sets but yolk is a little runny (another 5-6 minutes). Cooking times will vary from oven to oven, so keep an eye on your pizza and adjust cooking time as needed. Garnish fresh chives and salt and pepper.