Thinking out of the box, we began with a perky salad that knocked our socks off: a roasted (in that 800-degree oven) half-heart of romaine scattered with semi-dried cherry tomatoes and marinated onions. When we got around to a pie, we chose a texture-flavor extravaganza of arugula, crispy prosciutto, fior di latte, Parmigiano-Reggiano, and truffle oil. For pizza cognoscenti, this is close to perfection. (7/13)