Howard L. Puckett
16 servings (serving size: 1 square)

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

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

Reduce oven temperature to 450°.

Step 4

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

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

Note: Nutritional analysis includes Black Bean Spread.

Ratings & Reviews

gavsgirl's Review

May 11, 2014
Yep, this was delicious. I made this as an entree, served with a mixed green salad and Firestone sauv blanc. Pretty much followed the recipe as written, except I added grilled corn on top after it had come out of the oven and I left the cheese off of my portion. I look forward to making this regularly.

vrexei's Review

March 14, 2009
My husband and I love this recipe. I make it as an entree and between the 2 of us can usually finish most of it for dinner with a green salad side. We've already made this several times. Delicious!