Provolone And Roasted Pepper Crisps

• 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

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.
2. 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.

pitas, olive oil, paprika, oregano, kosher salt, red peppers, lemon, clove garlic, grated provolone

Taken from www.myrecipes.com/recipe/provolone-roasted-pepper-crisps (may not work)