Rhode Island-Style Pizza Strips aka Bakery Pizza

Simple pizza-flavored appetizers, inspired by the ones you can get at Italian bakeries and markets in Rhode Island, have optional pepperoni. It's best made with bulk pizza dough rather than a premade refrigerated crust.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons white sugar
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons grated Romano cheese
• 2 pounds prepared pizza dough
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup olive oil
• 0.75 teaspoon dried oregano
• 0.25 cup olive oil, divided
• 0.5 cup minced pepperoni
• 0.75 teaspoon minced garlic

Recipe Instructions

Step 1

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

Step 2

Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.

Step 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.

Step 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.

Step 5

Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.