Rhode Island Pizza

• 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.

1. Preheat oven to 400 degrees F.
2. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil.
3. In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. Sprinkle lightly with additional olive oil.
4. 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.

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Taken from www.epicurious.com/recipes/member/views/rhode-island-pizza-51301051 (may not work)