Argentine Black Bean Flatbread with Chimichurri Drizzle

Argentine Black Bean Flatbread with Chimichurri Drizzle
Photo by Howard L. Puckett

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 red bell pepper
  • 1 tablespoon cornmeal
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Cooking spray
  • 1/8 teaspoon sugar
  • + 8 more ingredients
    • 1 cup warm water (100° to 110°), divided
    • 2 teaspoons minced garlic
    • ¼ cup chopped fresh cilantro
    • 3 cups all-purpose flour (about 13 1/2 ounces)
    • 1 ½ cups Black Bean Spread
    • ½ cup (2 ounces) finely grated fresh Parmesan cheese
    • 1 tablespoon dry yeast
    • ¼ cup chopped fresh parsley

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 ...

View full recipe at My Recipes

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