Preheat oven to 450 degrees. Place a ten inch skillet or equivalent baking dish inside.

Wisk eggs, milk, salt, and flour (added slowly) until the batter is frothy.

Once the oven and pan are preheated, remove pan from the oven and melt the 5 tbs. of butter by spreading around with a rubber spatula. Pour the batter in the pan and quickly move the pan back into the oven.

Turn the oven down to 425 degrees and set timer for 20 minutes.

Cut onions and Prosciutto into pieces and lightly pan fry with a little olive oil (prosciutto is thin and does not need much time in the pan so add the onions first). Put a lid on the pan and move it to the back of the stove top.

Slice tomatoes into halves. Chop Kale into small squares. Oil a small cookie sheet and place tomatoes on one side and the kale on the other. Lightly salt if desired and place in oven 10 minutes before the crust is done.You may want to adjust the amount of time you roast the Kale depending on your oven. Also, you can try pan frying the tomatoes. It takes a bit more time, but I liked the end result better.

If you are using pesto as your pizza sauce, you are done prepping until the pancake crust is done and the toppings are added. I did a half and half pizza and used Queso as the sauce on one half.

Over medium heat, melt butter and add sour cream. Whisk together and allow to come to a simmer. Once simmering stir in corn starch, then stir in cheese and pepper. Keep stirring occasionally until the sauce is thick and bubbling. Remove from heat.

The pancake crust will come out of the oven puffed up, but it will quickly deflate. Spread the pesto and or Queso sauce on crust. If you are using pesto, sprinkle the cheese next. Add the onions and prosciutto. Remove the tomatoes and Kale from the oven and distribute the tomatoes and finally the crispy Kale over the pizza.

Slice and serve.