Ingredients

DOUGH

1 cup of all purpose flour, I use King Arthur’s White Whole Wheat
½ cup of polenta or fine yellow cornmeal
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces (I used Earth Balance Vegan Butter)
¼ to ⅓ cup of ice water
a pinch of black pepper

FILLING

1 cup or so each of asparagus, zucchini, red pepper, or other veggies of your choice, cut into bite size pieces
1/2 red onion, diced
a handful of curly kale or baby spinach
1 garlic clove, finely minced
a pinch of thyme

RICOTTA MIXTURE

Instructions

Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.
Preheat oven to 400F
For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften and lightly brown. Add the rest of the chopped veggies and sauté until just tender. Mix in kale until tender. Do not over cook.
In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper and red pepper flakes to taste, mix til incorporated, then fold in the sautéed veggies.
Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.
Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.
Brush the crust with the remaining beaten egg.
Sprinkle crust with grated cheese and ground pepper.
Drizzle the top with olive oil.
Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.