Crispy, crusty, and tasty potato pancakes made with instant potatoes. They are nothing more than butter-browned patties made from cold instant mashed potatoes. Chives are a colorful and flavorful addition.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 pounds prepared pizza dough
- 1 (28 ounce) can crushed tomatoes
- ½ cup minced pepperoni (Optional)
- 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
Instructions
- 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.
- If using a half-sheet pan, all of the dough goes in one pan. You can use any Romano or Parmesan you like (including the cheap stuff from the spaghetti sauce aisle of the supermarket) as long as it’s finely grated. For the crushed tomatoes, I swear by Scalfani(R) brand. There’s no citric acid, so the sauce stays a bit sweeter. You can easily divide this recipe in half for 1 pizza. I like homemade pizza dough, but use what’s convenient for you. The supermarket dough works just fine. Just don’t use a pre-made pizza shell; it’s got to be fresh dough.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 723 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and good! I put all the sauce ingredients into a blender, liquified it, then poured onto dough and baked! Came out perfect.
RI transplanted to TN here. It’s amazing!! I mis Crugnale so much… I also did add a can of tomato paste, I like my sauce thick.
I made this recipe for my husband who grew up in RI. Based upon the reviews, I cut the sugar in half. Other than that one little change, I followed the recipe. Wonderful! Up until now I have periodically had my friend in RI send us strips from Superior Bakery. Now I can make them on my own! Thanks so much. My husband LOVED them and said they were exactly like the originals. Don’t listen to the negative reviews…my husband has been eating RI pizza strips for 60 years…you can trust him!
Omg!! I moved to Florida 7 years ago. Born and raised in RI. I took a nap the other day and dreamed of RI Pizza Strips. Woke up, googled them and found this recipe. I HAD to make them! Immediately ran to the store, I brought the store made dough, mixed the ingredients and got to work. Outstanding!!! They brought me right back home! (Florida food sucks all around) Anyway, I did cook my sauce using 2 tablespoons of sugar for about 1 1/2 hours . Brought to boil and reduced to simmer while the dough came to room temperature. I found that 2 tbsps was more than enough sugar. If it’s too sweet for some, add a dash of crushed red pepper on the pizza to even it out. What a phenomenal recipe! Thanks for sharing!!! I cannot wait to try it with homemade dough. GREAT JOB!!
Did not change a thing. This was very good and will be my new go to recipe for pizza. Thanx for sharing.
VERRY close to Niagara Falls/Buffalo area red pizza. Thank you!
I absolutely loved it! As close to pizza strips as you can get outside of Rhode Island. I cut sugar to 1tbsp and used the Red Gold brand of crushed tomatoes since they only have naturally occurring citric acid. My family loved it, and this will keep them content until our yearly trip back home to Rhode Island??
Pretty darn close as-is. I cut the sugar to 2 tablespoons, and add a small can (8 oz)of tomato sauce. We like ours extra saucy. I’ve made this 20+ times for various functions, and the RI er’s actually like mine better. Or maybe there just being nice. In any case it’s always a big hit.
I was born and raised in little Rhody and love bakery pizza!!!! So, for homemade pizza strips, WOW….!!!!! I’ve made this several times and have not been disappointed at all! I did cut down to 1 Tbsp. of sugar and it’s just fabulous. I make it often and am very pleased each time….a keeper for sure. YUM!
I made this for my daughter’s class for part of her state report that she did on RI. It is yummy, however I found it to be far too sweet, so I would suggest reducing the amount of sugar and tasting the sauce before adding more. I know canned tomatoes vary in sweetness, so maybe the cans I used were extra sweet. Just a tip!
I have tried to make RI pizza strips several times with no luck. Always something was off. Was one of my fav foods when I was there, I was born and raised there then moved away as an adult. These were the BOMB! I made my own dough, and unlike me I actually followed the recipe to the tee… I had to cook them a couple min longer, probably a climate thing, but LET ME TELL YOU…they rocked!!!! Thank you so much, the exact taste I have been missing, this is a KEEPER!!
I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite.
Outstanding! I’m a transplant from Rhode Island to Florida. This is great, like going to the corner bakery back home, and very easy to make.