Radish, prosciutto & egg pizza topped with arugula and truffle oil. Sauté and gently crush halved grape tomatoes with garlic and Italian herbs for a rough sauce. Sauté radish wedges in brown butter until golden. Stretch out raw pizza dough into desired shape, drizzle with olive oil and top with sauce. Scatter radishes and strips of prosciutto across the top. Crack an egg or two right over everything and bake until dough is golden and egg whites are set. Drop a handful of fresh arugula on top along with a drizzle of truffle oil, a healthy grating of parm and a sprinkling of chili flakes. Serve alongside wine.