I found this recipe ages ago and love the unique, fresh flavor of the chimichurri. It's a nice substitute for the ol' pizza standby. The original recipe included home made crust, but I cheat and buy dough from Trader Joe's (whole wheat if you can take it!) If you don't live near a Trader Joe's check your local grocery store or pizzeria for fresh dough, or try making your own!
Black Bean Spread
Argentine Black Bean Flatbread with Chimichurri Drizzle
Cooking Light Magazine
Black Bean Spread
1/2 cup coarsely chopped onion
1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1 (14.5-ounce) can organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
Combine all ingredients in a blender, and process until smooth. Set aside.
Pizza dough for 1 crust, pressed into a pizza pan or baking sheet until thin
1 red bell pepper
1 1/2 cups Black Bean Spread (above)
1/2 cup finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes (this step allows the skin to peel off more easily). Peel and cut into thin strips. Set aside.
Reduce oven temperature to 450°. Drizzle a tiny amount of olive oil over the crust (which you have already pressed in a pan), then top with 1 1/2 cups Black Bean Spread . Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
Combine parsley, cilantro, olive oil, lemon juice, and minced garlic in a small bowl. I usually add a pinch of salt and fresh pepper too, to taste. Drizzle parsley mixture over cheese. Top with bell pepper strips. Slice and enjoy!