Provolone and Roasted Pepper Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pitas, sliced in half to make 4 round pieces |
4 tablespoons olive oil |
1 teaspoon paprika |
1/2 teaspoon dried oregano |
1/2 teaspoon kosher salt |
1 12-ounce jar roasted red peppers, drained and cut into strips |
4 slices lemon |
1 clove garlic, sliced |
1 cup grated provolone |
Directions:
1. Heat broiler to high. Arrange the pitas on a baking sheet, cut-side up. Brush with 2 tablespoons of the oil, then sprinkle with the paprika, oregano, and 1/4 teaspoon of the salt. Place under broiler to crisp, about 2 minutes; set aside. Heat the remaining 2 tablespoons of oil in a skillet. Add the peppers, lemon, garlic, and the remaining salt. Saute until the peppers are hot and fragrant, about 3 minutes. Spread the peppers evenly over the pita halves and sprinkle with the provolone. Return to broiler and cook until the provolone is melted, about 3 minutes. Cut into strips, if desired. Tip: Almost any prepared vegetable from the deli counter can make a delicious substitute for the peppers. Try cured olives or marinated artichoke hearts or mushrooms.
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