Simple&Delicious: Provolone and Roasted Pepper Crisps


(Photo from

As long as you don’t get the wrong peppers or leave them raw, you don’t have to worry about fighting over the only water faucet in your house. (Total time: 20 minutes, but definitely worth it.)

2 pitas, (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

  1. Heat the broiler, and arrange the pita halves cut-side up on a baking sheet. Brush with 2 tablespoons of oil and sprinkle with paprika, oregano and 1/4 teaspoon salt. Broil until crisp, which should be around 2 to 3 minutes and set aside.
  2. Heat the remaining 2 tablespoons of oil in a large skillet. Add the peppers, garlic and 1/4 teaspoon of salt. Cook the peppers for 2 to 3 minutes. Stir in the lemon juice.
  3. Top the pita halves with the pepper mixture and sprinkle with the provolone. Broil until the provolone melts (another 2 to 3 minutes).
  4. Cut into pieces before serving. Enjoy!
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