Argentine Black Bean Flatbread with chimichurri Drizzle

Just my mom and I tonight. I like the idea of anything with flatbread and I love ethic foods. This dish sounded so interesting and I had almost everything already on hand! I got this recipe from Cooking Light. 

Argentine Black Bean Flatbread with Chimichurri Drizzle

1 red bell pepper, roasted and cut into strips
1 T. cornmeal
Cooking spray
1 T. dry yeast
1/8 t. sugar
1 C. warm water (100-110 degrees), divided
3 C. flour
1 t. salt
1 1/2 C. Black Bean Spread (see below)
1/2 C. finely grated *parmesan cheese (I used vegan and some
       nutritional yeast)
1/4 C. chopped fresh parsley
1/4 C. chopped fresh cilantro
2 T. olive oil (or less)
1 T. fresh lemon juice (or more to replace oil)
2 garlic cloves, minced

Preheat broiler. Roast red peppers. (if you're not sure how, click here). Set peppers aside.

When peppers are done, reduce oven to 450 degrees. Meanwhile, sprinkle cornmeal over a bakings sheet coated with cooking spray. Set aside. 
In a large bowl, dissolve yeast and sugar in 1/2 C. of the warm water. 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. Knead until smooth and elastic, about ten mins. 
Place dough in a large bowl lightly coated with cooking spray, turning to coat top. Cover and let rise in a warm place, until doubled. Meanwhile make bean spread.

Puree until smooth: 
1/2 C. chopped onion
1 can black beans, rinsed and drained
1 can diced tomatoes with green chiles, undrained
*Makes 3 cups. You can use the leftovers for a chip dip, burrito or taco filler, or a topping for taco salad.

When ready, roll dough into a 14 x 11" rectangle; place dough on baking sheet. Spread black bean mixture over dough. Sprinkle with "cheese" and red peppers. Bake for 13 mins, until crust lightly browns. Allow to cool ten mins.

Combine parsley, cilantro, olive oil, lemon juice, and garlic in a small bowl. Drizzle over the top of the flatbread. Cut into squares and serve!

This dish was delicious! I would definitely make it again. It tastes great reheated in the oven the next day. You know, for a late night snack...

God bless you,
  
Chef Teebs