Parigina – – pizza dough, olive oil (for preparing the baking sheet), tomato (whole canned (San Marzano, if possible)), olive oil, salt, ham (thin slices), provolone cheese (thin slices), heavy cream, egg yolk, puff pastry, Roll the prepared dough to ¼” thickness. Grease the baking sheet with olive oil. Place the dough on the baking sheet, cover with plastic wrap and refrigerate for 30 minutes.; In the meantime, drain the 5 tomatoes of any excess liquid. Place them in a food processor with 2 tsp. olive oil and 1 tsp. salt. Pulse for a few seconds.; Preheat the oven to 375 degrees F. ; Take the baking sheet and dough out of the refrigerator and begin assembly: Spread a thin layer of tomato sauce over the dough, leaving a ¼” border. Place the ham over the sauce, then add the cheese slices. Top the cheese with another thin layer of tomato sauce. Roll out the puff pastry to the size of the pizza dough, prick with a fork and place it on top of the layers.; In a small bowl, beat the egg yolk with the heavy cream. Brush the puff pastry with the mixture. Place in the oven for 30 to 35 minutes. Check the puff pastry top after about 20 minutes. If it is browning too much, cover the pizza with aluminum foil. Continue to bake until the pizza dough is golden brown on the bottom and the cheese is melted.; Remove from the oven and let stand for 5 minutes. Slice into individual pieces and serve.; – For pizza dough, go to your local pizzeria and purchase a raw dough ball or use store-bought.