Add the flour, polenta, pepper and salt in the bowl of a food processor and pulse a couple of times to combine.

Add the Colavita olive oil and pulse until it resembles a coarse meal.

Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.

Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.

Preheat your oven to 375°F.

Heat 2 tbsp Colavita Olive Oil in a large skillet over medium heat. Add the leeks with a pinch of salt. Allow the leeks to slowly caramelize, stirring frequently. Once they are nicely caramelized (approximately 10-15 minutes), add 1 tbsp Colavita balsamic vinegar, and simmer for 5 more minutes.

Add the spinach to the caramelized leeks and cook until just wilted. Stir in the artichokes, fresh basil, lemon juice, pepper and salt. Mix well and then remove from the heat and set aside.

Now grab your dough from the fridge.

Prep a baking sheet by lining it with parchment paper. Roll your dough out directly onto the parchment-lined baking sheet, so that the dough is about ⅛” thick.