Argentine Black Bean Flatbread With Chimichurri Drizzle

Ingredients

• 1 red bell pepper
• 1 tablespoon cornmeal
• 1 tablespoon dry yeast
• 1/8 teaspoon sugar
• 1 cup warm water, divided (100-110 degrees)
• 3 cups flour
• 1 teaspoon salt
• 1/2 cup finely grated fresh parmesan cheese

For Black Bean Spread

• 1/2 cup coarsely chopped onion
• 1 (15 ounce) can 50% -less reduced sodium black beans, rinsed and drained
• 1 (14 1/2 ounce) can organic fire-roasted diced tomatoes and green chilies, undrained

For the Chimichurri

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced garlic

Directions

1. 1

   Preheat broiler.

2. 2

   Cut bell pepper in half lengthwise; discard seeds and membrane.

3. 3

   Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

4. 4

   Broil 12 minutes or until blackened.

5. 5

   Place in a zip-top plastic bag, seal, and let stand 10 minutes.

6. 6

   Peel and cut into 16 strips. Set aside.

7. 7

   Reduce oven temperature to 450°F.

8. 8

   Sprinkle cornmeal over a baking sheet coated with cooking spray. A jellyroll pan works ideally. Set aside.

9. 9

   Dissolve yeast and sugar in 1/2 C warm water in a large bowl; let stand 5 minutes.

10. 10

    Add remaining 1/2 C water, flour and salt to yeast mixture, stirring until dough forms.

11. 11

    Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).

12. 12

    Place dough in a large bowl coated with cooking spray, turning to coat top.

13. 13

    Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.).

14. 14

    Roll dough into a 14x11-inch rectangle; place dough on prepared baking sheet.

15. 15

    BLACK BEAN SPREAD: Combine all Black Bean Spread ingredients in a blender and blend until smooth.

16. 16

    Spread 1 1/2 C black Bean Spread over dough. Sprinkle with cheese.

17. 17

    Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

18. 18

    CHIMICHURRI DRIZZLE: Combine all chimichurri ingredients in a small bowl.

19. 19

    Drizzle chimichurri over cheese.

20. 20

    Cut bread into 16 squares; garnish each square with 1 bell pepper strip.