PROVOLONE AND ROASTED PEPPER CRISPS

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

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.