Preheat the oven to 500°F. If you have a pizza stone, have it heating in the oven. Otherwise, lightly oil 2 large baking sheets (or use parchment paper).
Working on one pizza at a time, stretch out the dough for the first pizza on a baking sheet. Keep your hands lightly oiled to prevent sticking. My pizzas were about 8" x 12" each, or you could do 10" round ones.
Spread 4 tbsp of the barbecue sauce on the first pizza. Scatter half of the caramelized onions, 1/4 of the almond ricotta (about 1" lumps) and about 1/4 of the kale.
Bake the pizza for 12-15 minutes or until the crust is golden brown and cooked in the center. Remove from the oven and slide onto a heat proof cutting board or serving tray. While the first one bakes, prepare the second pizza.
To serve, sprinkle each baked pizza with a bit more of the remaining ricotta (you might have leftovers, it's amazing on toast etc) and kale. Sprinkle with red chili flakes if desired. Enjoy!