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Photo: Anna Williams Photo by: Photo: Anna Williams

Provolone and Roasted Pepper Crisps

Real Simple SEPTEMBER 2005

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 266.65mg
  • Calories: 376.44
  • Calories from fat: 51%
  • Carbohydrate: 28.43g
  • Cholesterol: 19.56mg
  • Fat: 21.51g
  • Fiber: 1.05g
  • Iron: 1.63mg
  • Protein: 12.19mg
  • Saturated fat: 6.73g
  • Sodium: 1116.93mg

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Provolone and Roasted Pepper Crisps recipe