[Sca-cooks] Re: Sca-cooks digest, Vol 1 #3241 - 14 msgs

[BLorenz753 at aol.com]

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generys at blazemail.com>
To: <sca-cooks at ansteorra.org>
Date: Tue, 25 Feb 2003 17:02:17 -0500
Subject: [Sca-cooks] OP pizza strips (the Rhode Island kind)
Reply-To: sca-cooks at ansteorra.org

OK, this is kind of a strange request... BUT... my lord (my newly wedded
lord at that, I forgot to mention that to y'all - we got married completely
spur of the moment on Valentines Day) is a Rhode Island native.  And he has
an addiction to these "pizza strips (or squares?)" that bakeries sell up
there - I've had a few, and basically they're a thick (1 inch or so) pizza
dough with a heavy layer of very thick pizza sauce baked onto them.  I
wanted to recreate them for him, but I'm not sure where to start with the
dough - and they're regional enough that they aren't on any of the
"copy-cat" web site. So...anybody know a recipe for the dough? and/or the
sauce? (that's the easier part, though, I think).

Hello There - - - -

       Sounds like Sicilian style pizza to me . . . you can make it with a
focaccio (sp) dough.  If the recipe calls for rosemary or some other herb to
be added to the dough you should probably leave it out.  It's basically a
doughy flatbread that has been baked in a deep jelly roll pan that has
usually been doused in olive oil.  Toppings can include regular pizza sauce
or tomato paste that has been thinned and spiced with a bit of oregano, basil
and, God Forbid, garlic salt.
       It's a wonderfully versatile dough and you can top it or fill it with
anything you like.  I like to bake it in the pan and then remove it from the
pan and let the bottom really crisp up by doing the last ten or fifteen
minutes on the oven rack.
       Recipes are in the Frugal Gourmet 3 ancient cuisines, and Baking with
Julia.

Enjoy!
Bruce

306 B South Walnut Street
Milford, DE 19963
302-422-6812