Preheat oven to 375F/190C, and line two baking sheets with parchment paper.

Arrange the pizza slices on the prepared baking sheets so that there is plenty of room between the slices. Next, you're going to create what will become the top for each sandwich, the Parmesan cracker. Begin by sprinkling ¼ cup of the choose along the longest edge of a pizza slice. Use your fingers to spread the cheese into a thin, even layer along the entire edge of the pizza and then continue spreading out the cheese until it forms a half-moon. (The edge of the pizza will be the base of the half-moon.) Repeat with the remaining slices of pizza and the remaining Parmesan, Lay the slices of prosciutto in a singe layer in between the pizza slices and cheese so that they are directly on the baking sheet.

Bake for 15-minutes, or until the Parmesan is melted and golden brown around the edges, the pizza heated through, and the prosciutto is crispy. Let everything sit for 5-minutes so the Parmesan sets and crisps up even more.

In a small bowl, whisk together the ricotta and lemon zest. Season with salt and pepper and set aside.

Heat the olive oil in a medium nonstick pan over medium-low heat. Crack an egg into a small bowl and then pour the egg into the pan. Repeat with the remaining eggs. Season each egg with a pinch of salt and cook until the whites have set, about 2 minutes. Drizzlew each egg with chili oil(if using red chili flakes, wait to add them) and continue frying until the edges are browned and the yolk is cooked to merdium, about another 2-minutes. Transfer eggs to plate.

Carefully flip the pizza slices onto plates. It's okay if some of the frico cracks! Divide the ricotta evenly among the slices and spread it over the pizza. Add the torn basil over the top, followed by a fried egg. If you're using red chili flakes, sprinkle them over the top of the eggs. Finish with the crispy prosciutto and gently fold the Parmesan cracker over the pizza like you're closing a book. Serve immediately.