Spread the dough using your hands on top of a baking tray lined with baking paper. You can also use a rolling pin but I rather have the rustic look. Try to have it nice and thin, to about 3mm.
Put the cheese first, spreading the grated mozzarella and parmesan and then laying out small dollops of the ricotta. Don't make them too large or it will moisten the dough.
On top of that scatter the pre-cooked ingredients.
Bake at 200C for 15min or until nice and golden
Cut up and serve warm