Provolone and Roasted Pepper Crisps

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

Preparation

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.