Preheat oven to 350 degrees.

Roll out one-third of the pizza dough to 1/8 inch thickness and place on a parchment-lined baking sheet.

Roll the remaining two-thirds of the dough into long snakes (1 inch diameter).

Place the dough snakes on top of the rolled-out dough, pinching at the sides to form a football shape.

Cut away excess dough from the bottom layer.

Pinch to seal the bottom layer and football sides.

Cut remaining dough into strips for laces (one 4-inch by 1/4-inch strip and four 1-inch by 1/4-inch strips).

Brush egg wash over the football bowl and bake for 10 minutes, until lightly browned.

Set aside a little egg wash for the laces.

Combine kale, artichoke hearts, mozzarella cheese, Grana Padano cheese, cream cheese, milk, garlic, Worcestershire sauce, cayenne pepper, and salt in a pan.

Heat over medium-low heat, stirring until bubbly and melted.

Pour the dip into the center of the football bowl.

Top with egg-washed dough laces.

Continue baking until bubbly and golden brown (about 15 minutes).

Serve warm with additional bread or crackers.