Fast potato and ricotta flatbread with sweet pea pistou

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fast potato and ricotta flatbread with sweet pea pistou

Fast potato and ricotta flatbread with sweet pea pistou

Soy-Free, Mediterranean, Vegetarian, No Added Sugar

2 Servings, 800 Calories/Serving

20 Minutes

This quick vegetarian flatbread, complete with milky ricotta and our sweet pea pistou, comes together fast, perfect for a casual dinner or as a snack for friends.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic gold new potatoes
  • 2 Atoria's Family Bakery lavash flatbreads
  • 1 organic lemon
  • ½ cup fresh ricotta
  • Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan - garlic)
  • 1 teaspoon red chile flakes (optional)
  • 4 or 5 sprigs organic fresh dill
  • 5 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 800, Total Fat 53g (68% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 370mg (16% DV), Total Carb. 69g (25% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the potatoes

Heat the oven to 400°F.
  • Thinly slice the potatoes into rounds.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the potatoes in a single layer, season with salt and pepper, and cook, turning once, until starting to soften, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
While the potatoes cook, toast the flatbreads.


Toast the flatbreads

  • On a sheet pan, place the flatbreads side by side and brush the tops lightly with oil. Bake the flatbreads until lightly toasted, 1 to 2 minutes. Remove from the oven.

While the flatbreads toast, prepare the lemon ricotta.


Prep and bake the flatbreads

  • Zest and juice the lemon, keeping the zest and juice separate. The juice will be divided between the ricotta and the salad. Set aside the zest for garnish.

In a small bowl, stir together the ricotta and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Carefully spread the sweet pea pistou evenly over the flatbreads, leaving a ½-inch border around the edges. Arrange the potatoes in an even layer, dollop the ricotta all over, and sprinkle with as many chile flakes as you like. Bake until the flatbreads are crisp, the potatoes are lightly browned, and the ricotta is melted, 8 to 10 minutes. Transfer to a cutting board and cut into squares.
While the flatbreads bake, prepare the dill and the salad.


Prep the dill; make the salad

  • Strip the dill fronds from the stems. Set aside for garnish.

In a medium bowl, toss together the arugula, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt, pepper, and more lemon juice and oil as desired.


Transfer the flatbreads to individual plates and garnish with the lemon zest and dill. Serve the salad on the side.
Kids Can!
  • Brush the flatbreads with oil.
  • Juice the lemon.
  • Stir the ricotta and lemon juice.
  • Strip the dill fronds.
  • Toss the salad.