2 teaspoons bottled balsamic glaze, such as Roland® brand
¼ teaspoon cracked black pepper
⅛ teaspoon kosher salt
Preheat oven to 450°F. Place the pizza crust on a baking sheet. Bake for 4 minutes.
Spread the ricotta on the crust and top with the dried tomatoes, feta and Parmesan cheese. Bake for 3 to 5 minutes more or until cheese is melted and crust is golden brown.
Meanwhile, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Break eggs into skillet. Add 1 tablespoon water to the skillet and cover with a lid, reduce heat to low. Cook eggs, covered, for 3 to 4 minutes or until the white is set and the egg yolk is thickened but not hard.
In a small bowl, combine the arugula, balsamic glaze, ⅛ teaspoon of the pepper and the salt. Stir to coat. Top the pizza with the arugula salad. Gently place the eggs on top of the salad. Sprinkle with remaining ⅛ teaspoon pepper. Serve immediately.