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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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.

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  • 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.

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.

Nutrition Facts

275 calories; protein 7.9g; carbohydrates 33g; fat 12.4g; cholesterol 8.9mg; sodium 722.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2013
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. Read More
(12)

Most helpful critical review

Rating: 1 stars
10/07/2013
I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite. Read More
(8)
13 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/22/2013
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. Read More
(12)
Rating: 1 stars
10/07/2013
I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite. Read More
(8)
Rating: 5 stars
01/04/2015
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. These were the BOMB! I made my own dough and unlike me I actually followed the recipe to the tee... I had to cook them a couple min longer probably a climate thing but LET ME TELL YOU...they rocked!!!! Thank you so much the exact taste I have been missing this is a KEEPER!! Read More
(1)
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Rating: 5 stars
08/11/2015
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 1 Tbsp. of sugar and it's just fabulous. I make it often and am very pleased each time....a keeper for sure. YUM! Read More
(1)
Rating: 5 stars
08/27/2015
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's actually like mine better. Or maybe there just being nice. In any case it's always a big hit. Read More
(1)
Rating: 5 stars
03/19/2016
I absolutely loved it! As close to pizza strips as you can get outside of Rhode Island. I cut sugar to 1tbsp and used the Red Gold brand of crushed tomatoes since they only have naturally occurring citric acid. My family loved it and this will keep them content until our yearly trip back home to Rhode Island?? Read More
(1)
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Rating: 3 stars
03/06/2015
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 tasting the sauce before adding more. I know canned tomatoes vary in sweetness so maybe the cans I used were extra sweet. Just a tip! Read More
Rating: 2 stars
05/16/2019
No way! I worked in two Italian bakeries one in Cranston and one in North Providence and the Sauce is not like this at all. The sauce was cooked and for a minimum of 2 hours. We used canned Crushed Tomatoes, Tomato paste, sugar, Butter and Olive oil, salt, pepper, garlic powder, onion powder, and a lot of dried oregano and fresh and dried basil, one place used a small bit of marjoram in theirs but it was negligible amount. The last year at bakery they got a huge pressure cooker to make the sauce, it took 20 minutes. We made 200-400 dozen strips in a 12 hour day. They sell to supermarkets and to public. Read More
Rating: 5 stars
07/22/2019
VERRY close to Niagara Falls/Buffalo area red pizza. Thank you! Read More
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