White-bean and ricotta flatbreads

Vegetarian, Soy Free

2 Servings, 750 Calories/Serving

35 Minutes

A simple mixture of white beans seasoned with garlic and thyme makes a high-protein topping for this delicious vegetarian flatbread. On their own, these make a great supper for two, or cut them into smaller pieces and serve as an appetizer at a casual dinner party.


  • 2 yellow onions
  • 1 garlic clove
  • Fresh thyme
  • 1½ cups white beans
  • 1 lemon
  • ½ cup ricotta
  • Fresh basil
  • 2 whole-wheat flatbreads
  • 1 ounce pine nuts
  • 2 ounces baby mixed greens



Cook the onions

Heat the oven to 375°F.
  • Peel and thinly slice the onions.
In a frying pan over medium heat, warm 1 to tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until tender and browned, 16 to 18 minutes. While the onions cook, prepare the topping.


Prep the topping

  • Finely chop the garlic.
  • Chop the thyme leaves.
  • Rinse the white beans.
  • Zest and juice the lemon.
In a bowl, combine the garlic, thyme, white beans, lemon zest, and ricotta with 1 tablespoon oil. Mash with a fork to make a coarse paste. Season to taste with salt and pepper.


Make the basil vinaigrette

  • Finely chop the basil.
In a small bowl, combine the basil, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.


Bake the flatbread

Put the flatbreads on a sheet pan and spread the ricotta-bean mixture over the flatbreads, almost to the edges. Top with the onions and pine nuts, and drizzle with half the basil vinaigrette. Bake until well browned, 8 to 10 minutes.



Toss the mixed greens with the remaining vinaigrette. Top the flatbreads with the mixed greens, cut into squares, and serve warm.

Nutrition per serving: Calories: 750, Protein: 24 g, Total Fat: 49 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 10 g, Cholesterol: 20 mg, Carbohydrates: 57 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 980 mg

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