Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Unroll the puff pastry and place it on the baking tray with the baking paper. Prick several times with a fork.
Finely grate the parmesan. Wash parsley, shake dry, chop finely. Mix both with ricotta, season with salt and pepper. Pre-bake the dough in the oven for 7-8 minutes.
Coarsely chop the olives and tomatoes. Take out the dough and brush with ricotta. Sprinkle with olives and tomatoes. Continue baking for about 10 minutes. Cover with ham and sprinkle with herbs as desired.