Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT

Erin Renouf Mylroie, St. George, Utah
Recipe by Cooking Light January 2007

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
16 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.

  • Reduce oven temperature to 450°.

  • Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

  • 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. 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).

  • 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.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

  • Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

  • Note: Nutritional analysis includes Black Bean Spread.

Nutrition Facts

126 calories; calories from fat 19%; fat 2.7g; saturated fat 0.7g; mono fat 1.5g; poly fat 0.3g; protein 4.3g; carbohydrates 21g; fiber 1.4g; cholesterol 2mg; iron 1.5mg; sodium 248mg; calcium 43mg.
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