Argentine Black Bean Flatbread with Chimichurri Drizzle

Photo by Howard L. Puckett
Ingredients
- 1 teaspoon salt
- ½ cup (2 ounces) finely grated fresh Parmesan cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- Cooking spray
- 1 red bell pepper
- 1 tablespoon cornmeal
- + 8 more ingredients
-
- ¼ cup chopped fresh parsley
- 1 tablespoon dry yeast
- 1 ½ cups Black Bean Spread
- 1 cup warm water (100° to 110°), divided
- 2 teaspoons minced garlic
- 1 tablespoon fresh lemon juice
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1/8 teaspoon sugar
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. 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. Let stand 10 minutes. Peel and cut into 16 strips. Set ...
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