Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe - Allrecipes.com
Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe
  • READY IN 1 hr

Rhode Island-Style Pizza Strips aka Bakery Pizza

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
Kitchen-Friendly View

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® 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.
ADVERTISEMENT

Reviews More Reviews

Sep 22, 2013

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.

 
Oct 07, 2013

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

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Vegetable Pizza I

This tasty party pizza is like creamy veggie dip in pizza form!

Garden Veggie Pizza Squares

Baked crescent roll dough is topped with cream cheese and crunchy vegetables.

Pizza with Ham, Asparagus, and Ricotta

See how to make a white pizza with ham, asparagus, and two cheeses.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States