Argentine Black Bean Flatbread with Chimichurri Drizzle

Ingredients

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

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