Rhode Island Pizza Recipes

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RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA



Rhode Island-Style Pizza Strips aka Bakery Pizza image

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!

Provided by Rebecca C.

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 16

Number Of Ingredients 11

2 pounds prepared pizza dough
1 (28 ounce) can crushed tomatoes
½ cup minced pepperoni
¼ cup olive oil
3 tablespoons grated Romano cheese
3 tablespoons white sugar
1 teaspoon salt
¾ teaspoon minced garlic
¾ teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ cup olive oil, divided

Steps:

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

Nutrition Facts : Calories 274.8 calories, Carbohydrate 33 g, Cholesterol 8.9 mg, Fat 12.4 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 2.2 g, Sodium 722.5 mg, Sugar 5.3 g

RHODE ISLAND PIZZA



RHODE ISLAND PIZZA image

Categories     Cheese     Tomato     Pizza

Number Of Ingredients 24

RHODE ISLAND PIZZA STRIPS
2 pounds pizza dough (homemade or store-bought)
1/4 cup olive oil
1 (28 ounce) can crushed or ground, peeled tomatoes in puree
3 teaspoons salt
1/2 teaspoon coarse ground black pepper
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1 teaspoon grated Pecorino Romano cheese
Preheat oven to 400 degrees F.
Makes 16 strips
Source: The Providence and Rhode Island Cookbook by Linda Beaulieu
RHODE ISLAND PIZZA STRIPS (variation of above recipe)
"I bought the book and the pizza strip recipe is wrong, wrong, wrong. I had to go through several iterations but have perfected the pizza strips here in Richmond, VA. I call it party pizza and my kids friends love it when I make it. Here is the modified recipe and I removed the salt from the original recipe due to the salt already in the crushed tomatoes."
Pillsbury pizza dough (not as good as fresh dough but saves a lot of time)
1/4 cup olive oil
1 (28 ounce) can Dole crushed tomatoes
1/2 teaspoon coarse ground black pepper
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1 Tablespoon grated Romano cheese
3 teaspoons granulated sugar
Use a 9x13 cookie pan. Place olive oil on the pan and lay out the dough.
Combine ingredients for the sauce (sauce is enough to make 2 (9x13-inch) pizza's). Spread the sauce liberally over the crust.

Steps:

  • Preheat oven to 400 degrees F. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil. In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. Sprinkle lightly with additional olive oil. Bake until crust is crisp, approximately 15 to 20 minutes. Cut the pizza on each baking sheet into 16 strips, each approximately 9x3 inches in size.

GREAT-GRANDMA LEPRE'S 4TH-GENERATION PIZZA (RHODE ISLAND PIZZA)



Great-Grandma Lepre's 4th-Generation Pizza (Rhode Island Pizza) image

This was taken from South County Magazine, June 2010. Anyone from Rhode Island is familiar with this kind of pizza which is a family recipe of the Lepre family and served all over Rhode Island. It has no cheese - simply a risen bread dough with a very plain, fresh tomato sauce topping.

Provided by PBF6095

Categories     European

Time 3h45m

Yield 2 pizzas

Number Of Ingredients 15

6 cups all-purpose flour
2 tablespoons shortening
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup warm water
2 (1/4 ounce) packets dry yeast (check expiration date)
extra flour
additional warm water, if needed
olive oil
1 (14 ounce) can tomatoes, crushed
salt
pepper
oregano
basil
freshly grated parmesan cheese (optional)

Steps:

  • Using your hands, combine flour, shortening and salt in a large bowl. Make a well in the center and set aside.
  • In a small bowl, mix sugar and 1/2 cup warm water.
  • When completely dissolved, add yeast and allow to foam up.
  • Add wet mixture into the well of dry ingredients.
  • Using hands, slowly bring flour mixture into the center, combining and kneading.
  • Gradually add 2 cups of lukewarm water as you continue to knead. If dough sticks to your hands, add more flour a little at a time. If it feels hard and resistant, add a little water. When this forms a ball, coat with a thin film of olive oil.
  • Cover loosely with a towel and let dough rise in a warm place 2 hours.
  • When risen, with dough still in the bowl, punch it in the center.
  • Separate into halves, and place each half oil side down on two pizza pans or cookie sheets.
  • Spread and stretch dough from the center out, being sure to leave a lip around the edge.
  • Cover loosely with a towel and allow to rise another hour.
  • When you're ready to cook, preheat oven to 400 degrees.
  • Spread a thin layer of one can crushed tomatoes over the dough.
  • Add salt, pepper, oregano and basil to taste.
  • Leave as is, or sprinkle freshly grated parmesan cheese over tomatoes.
  • Bake 15 minutes, then check using a spatula to raise pizza and peek underneath.
  • Bake further until the crust is crispy and golden brown.

Nutrition Facts : Calories 1608.4, Fat 17.2, SaturatedFat 3.9, Sodium 3510.5, Carbohydrate 315.6, Fiber 14, Sugar 25.2, Protein 43.2

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