Rhode Island-Style Pizza Strips aka Bakery Pizza

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.

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.