Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Remove pizza dough from packaging and drizzle each dough ball with olive oil, turning to coat evenly. Cover with a clean kitchen towel and let rest at room temperature for 10 minutes.

Meanwhile, remove and discard any large stems from kale. Thinly slice apple; stacking a few slices at a time, slice lengthwise to create matchsticks. Quarter lemon.

In a medium bowl, toss kale with a drizzle of oil, salt, and pepper. Using your hands, massage kale until wilted and deep green, about 1 minute.

In a small bowl, combine crème fraîche, garlic powder, and a drizzle of olive oil.

Once dough has baked 12-15 minutes, remove tray from oven. Using a spoon, spread garlic sauce across dough. TIP: If dough is puffed up, carefully use tip of a knife to puncture a few times to let steam escape.

Top dough with cheddar and half the kale, leaving space in the center. Crack one egg into center of each piece of dough.

Bake on middle rack until kale is crispy, dough is golden brown and crispy, and eggs are cooked to desired doneness, 8-11 minutes more.

Let pizzas cool slightly, then slice as desired.

Divide pizzas between plates. Serve with apple kale salad on the side. TIP: For a little kick, add chili flakes or your favorite hot sauce from your pantry!