Heat the oven to 400°F.

• Peel and thinly slice the yellow onions.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until softened and browned, 16 to 18 minutes.
While the onions cook, prepare the white bean-ricotta mixture and basil-lemon vinaigrette.

• Rinse the white beans.
• Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the basil-lemon vinaigrette.
• Strip the thyme leaves from the stems.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

In a medium bowl, combine the white beans, lemon zest, thyme, garlic, ricotta, and 1 to 2 teaspoons oil. Mash with a fork to make a coarse paste; season to taste with salt and pepper.

• Strip the basil leaves from the stems; finely chop the leaves.

In a small bowl, stir together the basil, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper. (The vinaigrette will be divided between the flatbreads and the mixed greens.)

On a sheet pan, place the flatbreads side by side. Brush with oil and spread on the white bean-ricotta mixture, leaving a ½-inch border around the edges. Top with the onions and pine nuts and drizzle with half the basil-lemon vinaigrette. Bake until the crust is crisp, 8 to 10 minutes. Transfer to a cutting board and cut into squares.
When the flatbreads are almost done, prepare the mixed greens.

In a medium bowl, toss the mixed greens with the remaining basil-lemon vinaigrette.

Transfer the flatbreads to individual plates, top with the greens, and serve.

Chef’s tip: If you prefer a creamier consistency, you can blend the white bean-ricotta mixture in a food processor or blender until smooth.