Pizza strips are a Rhode Island treat that goes by several names, including party pizza, red bread, or strip pizza. The various names derive from one Italian-American dish– tomato pie. The dish was referenced in a 1903 article on Italian-American cuisine by the New York Tribune. A seasoned tomato sauce is spread over a thick, focaccia-like dough and baked, though the dish is commonly served at room temperature. Tomato pie is always a rectangular creation, cut into squares or, as eaten in Rhode Island, into long strips.
Recipe Servings: 16
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs prepared pizza dough
- 1 can (28 oz) crushed tomatoes
- ¼ cup olive oil
- 3 Tbsp grated Romano cheese
- 3 Tbsp white sugar
- 1 tsp salt
- ¾ tsp minced garlic
- ¾ tsp dried oregano
- ½ tsp freshly ground black pepper
- ¼ cup olive oil, divided
Directions
- Preheat oven to 400°F and grease 2 baking sheets or line with parchment paper.
- Divide dough in half and roll or press out each half into the rectangular baking sheets.
- Mix crushed tomatoes, ¼ cup of olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in large bowl. Stir well to dissolve sugar and salt.
- Dividing the tomato mixture in half, spread each of the dough-lined baking sheets with sauce, spreading to edges.
- Drizzle tops with 2 tablespoons olive oil.
- Bake until sauce appears dry at the edges and crusts are crisp on bottom, about 15–20 minutes.
- Cool to room temperature.
- Cut each pizza into 8 strips about 3 inches wide by 9 inches long.
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