Rhode Island-Style Pizza Strips aka Bakery Pizza
This Rhode Island 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. It's great for a party and kids love it!
prepared pizza dough
2
(16-ounce) packages
crushed tomatoes
1
(28 ounce) can
minced pepperoni (Optional)
½
cup
olive oil, divided
1/2
cup
grated Romano cheese
3
tablespoons
white sugar
3
tablespoons
salt
1
teaspoon
minced garlic
¾
teaspoon
dried oregano
¾
teaspoon
freshly ground black pepper
½
teaspoon
 Preheat the oven to 400 degrees F (200 degrees C). 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, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar and salt. 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.
