Provolone and Roasted Pepper Crisps
Serves 8|
Hands-On Time:
10m
|
Total Time:
20m
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
Directions
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 166
- Fat 11g
- Sat Fat 3g
- Cholesterol 10mg
- Sodium 480mg
- Protein 6g
- Carbohydrate 11g
- Fiber 1g
- Iron 1mg
- Calcium 133mg
What does this mean? See Nutrition 101.
Quick 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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