EagleTribune.com, North Andover, MA


August 16, 2013

No-cheese strips are for dipping

Pizza Strips, or Party Pizza as it is sometimes called, can be a delicious side to a great meal or take center stage. It is an excellent menu item for cocktail parties, but also makes for an easy snack to kick on the counter during the day.

An original Rhode Island recipe, pizza strips combine the classic taste of American pizza and an easy, more portable package that you can grab with one hand while you hold a wine glass or finish an essay.

Additionally, because this pizza does not call for cheese, it is a great option for lactose intolerant guests.

Chef Nick Rabar credits the unique people of Rhode Island for this pizza permutation: “It’s like Rhode Island decided to take the basics what people know about pizza and throw it out the window and come up with all sorts of inventive ways to recreate it.”

The recipe itself could not be easier. After letting dough sit in a baking pan and proof (the process by which dough spreads out after sitting out and reaching room temperature), top with crushed tomatoes, garlic granules, salt, oregano and cracked black pepper and bake for 25 minutes.

Pizza Strips


1 large pizza dough, 24 ounces, well proofed

2 cups crushed tomatoes

1 teaspoon garlic granules

1/2 teaspoon salt

1 tablespoon oregano

1/4 teaspoon cracked black pepper

1/2 cup olive oil


1. In a 2-inch deep baking pan, spread olive oil evenly throughout the pan. Add stretched dough corner to corner of the pan. Allow to proof for one hour.

2. Preheat oven at 400 degrees.

3. Top proofed dough with all ingredients and bake until golden brown (about 25 minutes). Allow to cool and cut into strips.


Recipe courtesy of chef Nick Rabar, nickrabar-chef2go.com/, 2013.




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