Provolone and Roasted Pepper Crisps

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Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 166 calories
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 480 mg
    • Protein 6 g
    • Carbohydrate 11 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 133 mg

Ingredients

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

Directions

  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.
  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.
  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.