Argentine Black Bean Flatbread With Chimichurri Drizzle
I got this via a chef who linked cooking light. i'm using her recipe #38560 for teh chimichurri instead of this one. i usu. Knead my dough in my bosch mixer, but it didn't work this time. so i did it by hand. i found a trick: kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. you won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler.
Steps
Preheat broiler.
Cut bell pepper in half lengthwise.
Discard seeds and membrane.
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 , and let stand 10 minutes.
Peel and cut into 16 strips.
Set aside.
Reduce oven temperature to 450f.
Sprinkle cornmeal over a baking sheet coated with cooking spray.
A jellyroll pan works ideally.
Set aside.
Dissolve yeast and sugar in 1 / 2 c warm water in a large bowl.
Let stand 5 minutes.
Add remaining 1 / 2 c water , flour and salt to yeast mixture , stirring until dough forms.
Turn dough out onto a floured surface and knead until smooth and elastic.
Place dough in a large bowl coated with cooking spray , turning to coat top.
Cover and let rise in a warm place , free from drafts , 1 hour or until doubled in size.
Roll dough into a 14x11-inch rectangle.
Place dough on prepared baking sheet.
Black bean spread: combine all .
Ingredients
red bell pepper, cornmeal, dry yeast, sugar, warm water, flour, salt, fresh parmesan cheese, onion, reduced sodium black beans, tomatoes and green chilies, fresh parsley, fresh cilantro, olive oil, fresh lemon juice, garlic