Prepare pizza crust: Shape dough into large rectangle. If grilling, oil one side and grill, covered, oiled side down, on medium until slightly charred, 2 to 3 minutes; turn and grill 2 minutes more. Or, bake at 475°F on cornmeal-dusted baking sheet 5 minutes. Heat oven to 400°F. Heat 1 teaspoon oil in medium skillet on medium. Add kale and cook, stirring occasionally, until beginning to wilt, 2 minutes. Add garlic and cook, stirring, 1 min. Add broth and cook until liquid has evaporated. Season with salt and transfer to bowl. Add 1 teaspoon oil to skillet and heat on medium-high. Add sausage and cook, breaking up into smaller pieces, until browned, 5 to 7 minutes; transfer to paper towel-lined plate. In food processor, pulse tomato, basil, remaining 2 teaspoon oil and pinch salt until combined but still slightly chunky. Drizzle cooked pizza crust with a little olive oil. Spread tomato sauce over crust and top with kale, sausage, and goat cheese. Bake until goat cheese starts to brown and kale begins to char, 8 to 12 minutes.