Argentine Black Bean Flatbread with Chimichurri Drizzle

From the Kitchen of: Trish Ledbetter
Source:

Ingredients:

'1 roasted red bell pepper
Black bean spread (or a jar can be purchased)
½ c coarsely chopped onion
1 – 15 oz can 50% less sodium black beans, rinsed and drained
1- 14.5 oz can organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
1 pkg of pizza dough or bread dough
Cooking spray
½ c finely grated Parmesan cheese
¼ c chopped fresh parsley
¼ c chopped fresh cilantro
2 Tbsp olive oil
1 Tbsp fresh lemon juice
2 tsp minced garlic
'

Directions:

'Prepare Black bean spread (or you can purchase this made)
Combine onion, black beans and tomatoes in a blender and process until smooth. Yield 3 cups. Remainder can be used for tacos or burrito filler

Prepare Flat bread
Place dough in large bowl coated with cooking spray, turning to coat the top of dough with spray. Cover and let rise in a warm place (85°) about 1 hour or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough)
Preheat oven to 450°. Coat baking sheet with cooking spray and sprinkle with cornmeal. Roll dough into a 14” x 11” rectangle; place dough on the cookie sheet. Spread 1 ½ c of Black bean spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool for 10 minutes.

Prepare Toppings
Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares.

Cut roasted red pepper into 16 strips. Garnish each square with 1 bell pepper strip.

Yields: 16 servings, serving size: 1 square
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