It is a classic Napoletana sheet pan pizza filled with tomato sauce, provolone cheese, prosciutto cotto (I like crudo) and covered with pastry dough for a flaky delicious topping.
Bake at 450F for 35min, if the top begins to brown, cover with foil for the remaining baking time. The pizza is ready when lightly golden underneath. If after this time the bottom is still uncooked you can transfer to a pizza stone or steel plate for a faster cooking.
Pizza dough: (sourdough) - 3 hours bulk, 48h cold proof.
Homemade Puff pastry: Steps on my highlights, look for "Bourekas"