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1
Preheat broiler.
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2
Cut bell pepper in half lengthwise; discard seeds and membrane.
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3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
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4
Broil 12 minutes or until blackened.
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5
Place in a zip-top plastic bag, seal, and let stand 10 minutes.
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6
Peel and cut into 16 strips.
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7
Set aside.
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8
Reduce oven temperature to 450F.
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9
Sprinkle cornmeal over a baking sheet coated with cooking spray.
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10
A jellyroll pan works ideally.
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11
Set aside.
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12
Dissolve yeast and sugar in 1/2 C warm water in a large bowl; let stand 5 minutes.
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13
Add remaining 1/2 C water, flour and salt to yeast mixture, stirring until dough forms.
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14
Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
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15
Place dough in a large bowl coated with cooking spray, turning to coat top.
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16
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
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17
(Gently press 2 fingers into dough.
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18
If indentation remains, dough has risen enough.
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19
).
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20
Roll dough into a 14x11-inch rectangle; place dough on prepared baking sheet.
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21
BLACK BEAN SPREAD: Combine all Black Bean Spread ingredients in a blender and blend until smooth.
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22
Spread 1 1/2 C black Bean Spread over dough.
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23
Sprinkle with cheese.
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24
Bake at 450 for 13 minutes or until crust browns and cheese is bubbly.
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25
Let cool 10 minutes.
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26
CHIMICHURRI DRIZZLE: Combine all chimichurri ingredients in a small bowl.
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27
Drizzle chimichurri over cheese.
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28
Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
