No reviews yet

Argentine Black Bean Flatbread With Chimichurri Drizzle

At a Glance

Prep: 25 minutes
Cook: 1 hour 23 minutes
Total: 1 hour 48 minutes
Servings: 16 squares

Dietary

Vegetarian

Allergens

Wheat
Milk

Yeasted flatbread topped with a black bean, tomato and chile spread, Parmesan cheese, roasted red pepper strips, and a parsley-cilantro chimichurri drizzle.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Broiler, oven, baking sheet, foil, zip-top bag, large bowl, blender, small bowl

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
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
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

Instructions

Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membrane.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil 12 minutes or until blackened.
Place in a zip-top plastic bag, seal, and let stand 10 minutes.
Peel and cut into 16 strips. Set aside.
Reduce oven temperature to 450°F.
Sprinkle cornmeal over a baking sheet coated with cooking spray. A jellyroll pan works ideally. Set aside.
Dissolve yeast and sugar in 1/2 C warm water in a large bowl; let stand 5 minutes.
Add remaining 1/2 C water, flour and salt to yeast mixture, stirring until dough forms.
Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
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.).
Roll dough into a 14x11-inch rectangle; place dough on prepared baking sheet.
BLACK BEAN SPREAD: Combine all Black Bean Spread ingredients in a blender and blend until smooth.
Spread 1 1/2 C black Bean Spread over dough. Sprinkle with cheese.
Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
CHIMICHURRI DRIZZLE: Combine all chimichurri ingredients in a small bowl.
Drizzle chimichurri over cheese.
Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.