Provolone and Roasted Pepper Crisps

By lynn

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Ingredients

2 pitas, each split into 2 rounds
4 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
Kosher salt
1 16-ounce jar roasted red peppers, drained and cut into strips
1 clove garlic, thinly sliced
1 teaspoon fresh lemon juice
1 cup grated provolone

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat broiler. Arrange the pita halves cut-side up on a broilerproof baking sheet. Brush with 2 tablespoons of the oil and sprinkle with the paprika, oregano, and 1/4 teaspoon salt. Broil until crisp, 2 to 3 minutes; set aside.

Step 2

Heat the remaining 2 tablespoons of oil in a large skillet. Add the peppers, garlic, and 1/4 teaspoon salt. Cook until the peppers are hot and fragrant, 2 to 3 minutes. Stir in the lemon juice.

Step 3

Top the pita halves with the pepper mixture and sprinkled with the provolone. Broil until the provolone melts, 2 to 3 minutes. Cut into pieces before serving.