Preheat the oven to 200 ° C (390 ° F).

On a 20x30 pan, roll out the pizza dough (you can also make it at home if you have time) and prick it with a fork. I recommend that you leave it on the baking paper provided, otherwise remember to grease the baking sheet well before placing the dough.

Spread a generous layer of tomato pulp. Try to drain as much excess liquid as possible leaving yourself with as much pure pulp as you can. This will help massively in aiding the crispness of the cook

Season with salt, pepper, oil and parsley (if you are using it).

Cover with an even layer of vegan ham.

Evenly distribute the slices of stringy vegan cheese on the layer of ham.

Cover with the puff pastry roll, seal the edges well (remove excess dough if necessary), then prick with a fork and brush with vegan milk.

Place in the refrigerator to cool for about 15 minutes. It is always important to cool the puff pastry before it goes into the oven for a perfect result.

Place the vegan parigina pizza on the base of the preheated oven and bake for 10-15 minutes. Then place on the shelf to center and continue cooking for another 20-25 minutes.

Remove the parigina and leave to cool for at least 10 minutes before portioning and serving.