Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup unsalted butter, chilled and cubed
  • 6 tablespoons ice water
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small bell pepper, diced
  • 1 cup fresh spinach, roughly chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • ½ cup shredded cheese (e.g., mozzarella, goat cheese)
  • 1 egg (for egg wash)

Instructions:

  1. In a food processor, combine flour, salt, and sugar. Pulse to mix.
  2. Add cubed butter, pulsing until just crumbly.
  3. Gradually add ice water, pulsing until the dough comes together.
  4. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  5. Preheat the oven to 400°F (200°C).
  6. On a baking sheet, toss zucchini, cherry tomatoes, and bell pepper with olive oil, salt, pepper, and oregano.
  7. Roast for 20-25 minutes until tender and slightly caramelized. Stir in spinach and remove from oven to cool.
  8. Roll out the chilled dough on a floured surface into a 12-inch circle.
  9. Transfer dough to a parchment-lined baking sheet.
  10. Sprinkle cheese in the center, leaving a 2-inch border.
  11. Spoon the roasted vegetable mixture over the cheese, then fold the edges of the dough over the filling to create a rustic look.
  12. Whisk the egg and brush over the edges for a golden finish.
  13. Bake for 25-30 minutes until the crust is golden brown and flaky.
  14. Let cool slightly before slicing to serve.