To make the dough, place all the ingredients in a bowl and mix together. Turn out onto a floured surface and knead for 8-10mins or until smooth. Wrap in plastic film and rest for 30mins.
Preheat your oven to 220°C and oil a 40cm x 30cm baking dish. Mix the ricotta with the ham and season well. Roll out the dough to a 2 mm thickness (almost see-through) and line the baking dish, allowing the excess to hang over the sides.
Spread the ricotta mix over the base, drape the overhanging dough and seal the filling, drizzle with olive oil. Sprinkle with salt and bake for 25-30mins or until golden brown. Serve hot, warm or at room temperature.