Argentine Black Bean Flatbread with Chimichurri Drizzle

Ingredients

• 1.5 cups black bean garlic sauce 
• 1 tablespoon cornmeal 
• 1 tablespoon yeast dry
• 13.5 ounces flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 2 teaspoons garlic minced
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 2 ounces parmesan fresh finely grated
• 1  bell pepper red
• 1 teaspoon salt 
• 0.1 teaspoon sugar 
• 1 cup water divided (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• aluminum foil
• broiler
• ziploc bags
• measuring cup

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
6. Reduce oven temperature to 45
7. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
8. 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.
9. 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).
10. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
11. Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet.
12. Spread 1 1/2 cups Black Bean
13. Spread over dough.
14. Sprinkle with cheese.
15. Bake at 450 for 13 minutes or until crust browns and cheese is bubbly.
16. Let cool 10 minutes.
17. Combine parsley and the remaining ingredients in a small bowl.
18. Drizzle parsley mixture over cheese.
19. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
20. Spread.