June 2, 2010

argentine black bean flatbread with chimichurri drizzle

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!

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

Preheat broiler.
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!

No comments:

Post a Comment