White bean and ricotta pizzettas with arugula and citrus-olive salad

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

White bean and ricotta pizzettas with arugula and citrus-olive salad

White bean and ricotta pizzettas with arugula and citrus-olive salad

Soy-Free, Vegetarian, Protein Plus

2 Servings, 760 Calories/Serving

25–35 Minutes

Creamy ricotta, coarsely mashed white beans, and lemon zest turn into a protein-rich and flavorful topping for these elegant individual pita pizzas. Chef Justine’s citrus salad is inspired by a traditional Sicilian antipasto. Serve it first, alongside, or after as a refreshing palate cleanser.

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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.
  • 1 cup white beans
  • 1 lemon
  • 2½ ounces baby arugula
  • Fresh thyme
  • 6 ounces fresh ricotta
  • 2 whole wheat pitas
  • 1 grapefruit
  • 1 orange
  • ¼ cup Kalamata olives
  • Fresh mint
  • ¼ cup walnuts

Nutrition per serving

Calories 760, Total Fat 35g (45% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 970mg (42% DV), Total Carb. 90g (33% DV), Fiber 17g (61% DV), Protein 28g
Contains: Milk, Tree Nuts, Wheat


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

Wash produce before use


Prep the ingredients

Heat the oven to 375°F.
  • In a strainer, rinse the white beans.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Finely chop ¼ cup of the arugula.
  • Strip the thyme leaves from the stems.
In a medium bowl, combine the white beans with the lemon zest, chopped arugula, thyme, and 2 teaspoons oil. Using a fork, coarsely mash the white bean mixture. Stir in the ricotta, then season to taste with salt and pepper.


Prep and cook the pizzettas

On a sheet pan, lightly drizzle both sides of the pitas with oil and sprinkle with salt. Spread the white bean mixture on top of the pitas and bake until the pitas are crisp and the ricotta is browning around the edges, 20 to 25 minutes. While the pizzettas cook, make the citrus salad.


Make the citrus-olive salad

  • Using a sharp knife or your hands, peel the grapefruit and orange. Cut the citrus in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Coarsely chop the olives.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, combine the grapefruit, orange, olives, and mint and stir to mix. Season to taste with salt and pepper.


Dress the arugula and walnuts

  • Coarsely chop the walnuts.
In another medium bowl, combine the walnuts with the remaining arugula, 2 teaspoons oil, and 1 to 2 teaspoons lemon juice. Toss to coat, then season to taste with salt and pepper.


Transfer the pizzetas to individual plates and top with the arugula and walnuts. Serve with the citrus-olive salad on the side.