White bean-ricotta pizzettas with tomato and basil

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

White bean-ricotta pizzettas with tomato and basil

White bean-ricotta pizzettas with tomato and basil

Soy-Free, Vegetarian, <600 Calories, Protein Plus

2 Servings, 910 Calories/Serving

25–35 Minutes

Topped with seasonal vegetables, like sweet Italian frying peppers and cherry tomatoes, these easy vegetarian pizzas come together in about 30 minutes.

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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.
  • ⅔ cup cooked white beans
  • Fresh basil
  • ¼ pound fresh ricotta
  • 2 small leeks
  • Peeled fresh garlic
  • 3 ounces sweet frying peppers
  • 3 ounces cremini mushrooms
  • 1½ teaspoons apple cider vinegar
  • 5 ounces cherry tomatoes
  • 2 whole wheat lavash flatbreads
  • 1 lemon
  • ¼ pound mixed greens
  • ¼ teaspoon red chile flakes (optional)

Nutrition per serving

Total Fat 35g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 720mg (31% DV), Total Carb. 116g (42% DV), Fiber 13g (46% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk, Wheat


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

Wash produce before use


Prep the white bean-ricotta mixture

Heat the oven to 400ºF.
  • Rinse the white beans.
  • Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, using a fork, lightly mash together the ricotta, beans, half the basil, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.


Prep and cook the vegetables

  • Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
  • Cut the mushrooms into quarters.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the leeks, garlic, peppers, mushrooms, and vinegar, season with salt and pepper, and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes.


Assemble the pizzettas

  • Cut the cherry tomatoes in half and place in a small bowl. Drizzle the tomatoes with 1 teaspoon oil, season with salt and pepper, and toss to coat.
On a sheet pan, place the flatbreads side by side. Brush with oil and spread the white bean-ricotta mixture in an even layer, leaving a ½-inch border around the edges. Top each with the pepper-mushroom mixture and the tomatoes.


Bake the pizzettas

Bake, rotating the sheet pan halfway through, until the crust is crisp, the ricotta mixture starts to brown, and the tomatoes are blistered, 15 to 18 minutes. Transfer the pizzettas to a cutting board. Sprinkle with the remaining basil, drizzle with a little oil, if desired, and cut into squares.
While the pizzettas bake, prepare the salad.


Make the salad

  • Juice the lemon.
In a medium bowl, combine the mixed greens, 1 tablespoon lemon juice, and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.


Transfer the pizza squares to individual plates, sprinkle with as many chile flakes as you like, and serve with the salad.