Mash the cottage cheese with a pinch of salt using a fork. Add the egg and melted butter, then mix until smooth.

Combine the flour with the baking powder, add it to the cottage cheese mixture, and knead into a soft dough. Wrap it in plastic wrap and place it in the freezer while you prepare the filling.

Slice the tomatoes and mozzarella.

Shape the dough into a circle on a parchment-lined baking tray. Spread ketchup over the center, leaving about 3 cm around the edge.

Arrange the mozzarella and tomato slices in an overlapping pattern. Sprinkle with Italian herbs, garlic powder, or your favorite seasonings.

Fold the edges of the dough toward the center and brush them with the egg yolk mixed with a little milk.

Bake for 25–30 minutes at 180°C (355°F), until golden brown.