Argentine Black Bean Flatbread With Chimichurri Drizzle

1. 1

   Preheat broiler.

2. 2

   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 aside.

3. 3

   Reduce oven temperature to 450u00b0.

4. 4

   Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

5. 5

   Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).

6. 6

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450u00b0 for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

7. 7

   Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

8. 8

   Note: Nutritional analysis includes Black Bean Spread.

* Per serving · 4 servings · Values may vary.