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    Provolone and Roasted Pepper Crisps


    Source of Recipe


    Injternet

    List of Ingredients




    2 pitas, sliced in half to make 4 round pieces
    4 Tablespoons olive oil, divided use
    1 teaspoon paprika
    1/2 teaspoon dried oregano
    1/2 teaspoon kosher salt, divided use
    1 (12-ounce) jar roasted red peppers, drained and cut into strips*
    4 slices lemon
    1 clove garlic, sliced
    1 cup grated provolone

    Recipe



    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 veggie from the deli counter can make a delicious substitute for the peppers. Try cured olives or marinated artichoke hearts or mushrooms.

 

 

 


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