Rhode Island-Style Pizza Strips aka Bakery Pizza

Rhode Island-Style Pizza Strips aka Bakery Pizza

6
Rebecca C. 2

"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!"
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Ingredients

1 h servings 275 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
  2. Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
  3. 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.
  4. 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.
  5. Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

Footnotes

  • Cook's Notes:
  • If using a half-sheet pan, all of the dough goes in one pan. 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 Scalfani(R) brand. There's no citric acid, so the sauce stays a bit sweeter. You can easily divide this recipe in half for 1 pizza. I like homemade pizza dough, but use what's convenient for you. The supermarket dough works just fine. Just don't use a pre-made pizza shell; it's got to be fresh dough.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

Outstanding! I'm a transplant from Rhode Island to Florida. This is great, like going to the corner bakery back home, and very easy to make.

Most helpful critical review

I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite.

Outstanding! I'm a transplant from Rhode Island to Florida. This is great, like going to the corner bakery back home, and very easy to make.

I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite.

I have tried to make RI pizza strips several times with no luck. Always something was off. Was one of my fav foods when I was there, I was born and raised there then moved away as an adult. T...

Pretty darn close as-is. I cut the sugar to 2 tablespoons, and add a small can (8 oz)of tomato sauce. We like ours extra saucy. I've made this 20+ times for various functions, and the RI er'...

I was born and raised in little Rhody and love bakery pizza!!!! So, for homemade pizza strips, WOW....!!!!! I've made this several times and have not been disappointed at all! I did cut down to...

I made this for my daughter's class for part of her state report that she did on RI. It is yummy, however I found it to be far too sweet, so I would suggest reducing the amount of sugar and tast...