Ri Pizza Strips Recipes

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Rhode Island-Style Pizza Strips aka Bakery Pizza image

This 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. Great for a party and kids love it!

Provided by Rebecca C.

Categories Appetizers and Snacks Cheese

Time 1h

Yield 16

Number Of Ingredients 11

Ingredients

2 pounds prepared pizza dough
1 (28 ounce) can crushed tomatoes
½ cup minced pepperoni
¼ cup olive oil
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
¼ cup olive oil, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 33 g, Cholesterol 8.9 mg, Fat 12.4 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 2.2 g, Sodium 722.5 mg, Sugar 5.3 g

RHODE ISLAND PIZZA

RHODE ISLAND PIZZA image

Categories Cheese Tomato Pizza

Number Of Ingredients 24

Ingredients

RHODE ISLAND PIZZA STRIPS
2 pounds pizza dough (homemade or store-bought)
1/4 cup olive oil
1 (28 ounce) can crushed or ground, peeled tomatoes in puree
3 teaspoons salt
1/2 teaspoon coarse ground black pepper
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1 teaspoon grated Pecorino Romano cheese
Preheat oven to 400 degrees F.
Makes 16 strips
Source: The Providence and Rhode Island Cookbook by Linda Beaulieu
RHODE ISLAND PIZZA STRIPS (variation of above recipe)
"I bought the book and the pizza strip recipe is wrong, wrong, wrong. I had to go through several iterations but have perfected the pizza strips here in Richmond, VA. I call it party pizza and my kids friends love it when I make it. Here is the modified recipe and I removed the salt from the original recipe due to the salt already in the crushed tomatoes."
Pillsbury pizza dough (not as good as fresh dough but saves a lot of time)
1/4 cup olive oil
1 (28 ounce) can Dole crushed tomatoes
1/2 teaspoon coarse ground black pepper
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1 Tablespoon grated Romano cheese
3 teaspoons granulated sugar
Use a 9x13 cookie pan. Place olive oil on the pan and lay out the dough.
Combine ingredients for the sauce (sauce is enough to make 2 (9x13-inch) pizza's). Spread the sauce liberally over the crust.

Steps:

Preheat oven to 400 degrees F. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil. In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. Sprinkle lightly with additional olive oil. Bake until crust is crisp, approximately 15 to 20 minutes. Cut the pizza on each baking sheet into 16 strips, each approximately 9x3 inches in size.

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Rhode Island-Style Pizza Strips aka Bakery Pizza image

This 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. Great for a party and kids love it!

Provided by Rebecca C

Categories Cheese Appetizers

Time 1h

Yield 16

Number Of Ingredients 11

Ingredients

2 pounds prepared pizza dough
1 (28 ounce) can crushed tomatoes
½ cup minced pepperoni
¼ cup olive oil
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
¼ cup olive oil, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 33 g, Cholesterol 8.9 mg, Fat 12.4 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 2.2 g, Sodium 722.5 mg, Sugar 5.3 g

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