Rhode Island-Style Pizza Strips aka Bakery Pizza

4.4
(17)
15 Reviews
5 Photos

This Rhode Island recipe is inspired by the bakery pizza I used to have as a kid that can only be had in Rhode Island's Italian bakeries and markets. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!

Submitted by Rebecca C
Updated on March 4, 2024
5
5
5
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
16
Yield:
16 strips
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 (16-ounce) packages prepared pizza dough

  • 1 (28 ounce) can crushed tomatoes

  • ½ cup minced pepperoni (Optional)

  • 1/2 cup olive oil, divided

  • 3 tablespoons grated Romano cheese

  • 3 tablespoons white sugar

  • 1 teaspoon salt

  • ¾ teaspoon minced garlic

  • ¾ teaspoon dried oregano

  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets or line with parchment paper.

  2. Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.

  3. Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar and salt. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.

  4. Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.

  5. Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips.

Cook’s Note

If using a half-sheet pan, all of the dough goes in one pan. You can easily divide this recipe in half for one pizza.

I like homemade pizza dough, but use what's convenient for you. Supermarket dough works just fine. Just don't use a pre-made pizza shell; it's got to be fresh dough.

You can use any Romano or Parmesan you like (including the cheap stuff from the spaghetti sauce aisle of the supermarket) as long as it's finely grated.

For the crushed tomatoes, I swear by the Scalfani brand. There's no citric acid, so the sauce stays a bit sweeter.

Nutrition Facts (per serving)

275 Calories
12g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 275
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 11%
Cholesterol 9mg 3%
Sodium 723mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 8g 16%
Vitamin C 5mg 5%
Calcium 35mg 3%
Iron 2mg 13%
Potassium 167mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.