Provolone and Roasted Pepper Crisps

Real Simple
Provolone and Roasted Pepper CrispsRecipe
Photo: Anna Williams
Makes 4 servings


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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


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.

Created date

August 2005

Nutritional Information

Calcium 266.65 mg
Calories 376.44
Caloriesfromfat 51 %
Carbohydrate 28.43 g
Cholesterol 19.56 mg
Fat 21.51 g
Fiber 1.05 g
Iron 1.63 mg
Protein 12.19 mg
Satfat 6.73 g
Sodium 1116.93 mg