Preheat the oven to 500°F, with a pizza stone if you have one.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the kale, ¼ teaspoon salt, and a few turns of pepper and cook, stirring, until the kale is wilted, about 5 minutes. Add the garlic and cook for 2 more minutes. Remove from the heat and set aside.

Place a piece of parchment paper on a pizza peel, if using a pizza stone, or a baking sheet and dust it with flour. Divide the dough into 4 portions. Working with one portion at a time, flatten out the dough into an 8-inch round. Spread with ¼ cup labneh, leaving a 1-inch border. Top with 3 tablespoons Parmesan and one-quarter of the kale, leaving a 2-inch well in the center. Pinch up two opposite sides to create a boat shape, and sprinkle with 1 more tablespoon Parmesan.

Bake for 4 minutes. Open the oven and then quickly pour an egg into the kale well (this is easiest if you crack it first into a small bowl or glass and have it ready to pour). It’s okay if some of the whites overflow. Bake until the whites are firm but the yolks are still runny. Begin checking for doneness at 5 minutes. Drizzle with olive oil and sprinkle with a pinch of za’atar, a pinch of salt, and a turn of pepper. Repeat with the remaining dough. Serve with Tabasco.

Recipe posted with permission from Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm.