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Black Marble

Pizza Strips

AKA - Party Pizza


"This Rhode Island recipe is inspired by the bakery pizza I used to have growing up that can only be had in Rhode Island. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!"



Every bakery had their own recipe, and the preferences varied amongst everyone. If you were to ask a room of Rhode Islanders you would get a ton of responses... "Which bakery has the best strips?" You would hear... Calvitos in Providence/Cranston, DeFusco's in Warwick, De Palmieri's in Johnston, Crugnales in Rumford/Cumberland, DePetrillo's in North Prov./Smithfield, or La Salle in Providence. No matter which was your personal preference, mine is/was/always will be Calvitos! Everyone who's ever left Rhode Island has wanted to have the strips once they've left. I am hoping my attempt is spot on for you as well!


Pizza Strips

Servings – 16 Squares or 8 Strips Prep Time – 15 Minutes Cook Time – 20 Minutes

Ingredients:


  • 2 - 16oz packages prepared pizza dough, or homemade

  • 1 - 28oz can crushed tomatoes

  • 1/2 cup olive oil, divided

  • 3 tablespoons grated Romano cheese

  • 1 1/2 -2 tablespoons white sugar, depending on the sweetness of your tomatoes

  • 3/4 teaspoon minced garlic

  • 3/4 teaspoon dried oregano

  • 1/2 teaspoon freshly ground black pepper


Directions:


Preheat the oven to 400 degrees. Grease two baking sheets or line with parchment paper.


Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.


Mix crushed tomatoes, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar.


Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.


Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.


Let cool to room temperature on wire racks, about 20 minutes.


Cut each cooled pizza into eight 9x3-inch strips.


*For the authentic Rhode Island serving style, wrap each strip in a folded piece of wax paper. Yup that'd be me! 🙋🏻‍♀️ Keeping it real!

Notes:


I like homemade pizza dough, but use what's convenient for you. Supermarket dough works just fine. Just don't use a pre-made pizza shell; it doesn't taste the same. It's got to be fresh dough. - Trust me on this one!


Nutrition:

Calories: 275 | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 723mg | Potassium: 167mg | Fiber: 2g | Sugar: 5g | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg


"Every true Rhode Islander knows Pizza Strips are not exactly right unless they're cold or at least room temperature."


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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