White bean-ricotta pizzettas with tomato and basil
⅔ cup cooked white beans
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
¼ pound mixed greens
¼ teaspoon red chile flakes (optional)
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.