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1
Preheat the oven to 475F and place a rack in the bottom third of the oven.
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2
If using a pizza stone, sprinkle a pizza peel or paddle lightly with cornmeal.
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3
If using a baking sheet, preheat it in the oven until it is very hot and then dust it with cornmeal.
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4
On a well-floured work surface or the peel or paddle, sprinkle the dough and your hands with flour.
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5
Stretch the dough with your hands to make any shape of pizza you please, roughly 12 inches round or oblong, stretching the edges lightly to form a circle, oval or rectangle that is evenly thin throughout the middle.
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6
Carefully transfer the dough to the prepared pizza paddle or hot baking sheet with both hands.
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7
Top the pizza with the cheddar cheese.
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8
If using a pizza stone, slide the pizza onto the hot stone and place it in the oven.
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9
If using a baking sheet, place the hot baking sheet in the oven.
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10
Bake until the pizza is pale golden and starting to look crispy, about 8 minutes.
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11
Meanwhile, heat the olive oil in a large skillet over medium heat.
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12
Add the mustard greens and cook until wilted, about 3 minutes.
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13
Season with sea salt.
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14
Open the oven door quickly, pull out the rack, and crack the eggs over the center of the pizza.
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15
Bake until the egg whites are set and the yolks are still slightly soft, 5 to 7 minutes.
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16
Spread the mustard greens evenly over the pizza.
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17
Drizzle with more olive oil, if desired, and sprinkle with smoked sea salt and pepper.
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18
Serve warm.
