Grilled Rhode Island Pizza Strips

Introduction

Rhode Island-style bakery pizza strips are famous for their thick, chewy crust, rich tomato sauce, and no cheese — and when grilled on the Arteflame, they get a crispy edge and smoky depth you just can’t get from an oven. Let’s take this beloved local favorite up a notch with perfect grill marks and incredible flavor using your Arteflame Grill.

Ingredients

• 1 lb pizza dough (room temperature)
• 1 1/2 cups thick tomato sauce (seasoned with oregano, garlic, salt, and crushed red pepper)
• 2 tbsp unsalted butter (for griddle greasing)
• 1 tbsp grated parmesan (optional for garnish)
• Fresh basil or Italian parsley for garnish
• Flour for dusting
• Semolina flour or cornmeal (optional for crust grip)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil over three paper napkins and place them in your Arteflame fire bowl.
2. Stack dry firewood on top and light the napkins.
3. Wait about 20 minutes for the cooking surface to be ready. The center grate will reach over 1,000°F, and the surrounding cooktop will have multiple heat zones.

Step 2: Prepare the Dough Strips

1. Dust a surface with flour and roll out your dough into a rustic rectangle, about 1/2 inch thick.
2. Cut the dough into wide strips (about 2 inches by 6 inches).
3. Dust the strips lightly with semolina or cornmeal if desired to add texture.

Step 3: Grill the Pizza Strips

1. Grease the flat top cooktop of the Arteflame with unsalted butter.
2. Place the dough strips directly onto the hotter section of the griddle (closer to the center).
3. Let each side cook for 3–5 minutes or until lightly golden and slightly crisped.
4. Flip and cook the other side. Avoid overcooking — these should be tender inside with a crisped exterior.

Step 4: Add Tomato Sauce

1. Move dough strips to a slightly cooler zone of the cooktop to prevent burning.
2. Spoon 1–2 tablespoons of seasoned tomato sauce onto each strip and spread evenly.
3. Let the sauce heat up and soak into the crust slightly without bubbling too much. This should take about 2–3 minutes.

Step 5: Garnish and Serve

1. Remove each pizza strip from the grill and arrange on a serving tray.
2. Sprinkle optional parmesan and torn fresh basil or parsley on top.
3. Slice into smaller servings if desired. Serve warm or room temp for that authentic Rhode Island bakery experience.

Tips

• Use room temperature dough for best stretching and rising.
• Butter gives a better flavor and crisp texture than olive oil on the flat top griddle.
• Always grill dough first, then add sauce to preserve crispy contrast.
• Use the hotter inner ring of the griddle for searing and the outer part for gentle warming.
• Arteflame’s large cooktop allows you to grill extra strips for leftovers — they hold up great.

Variations

1. Spicy Calabrian Pizza Strips: Add Calabrian chili paste to your tomato sauce for heat lovers.
2. Garlic Herb Strips: Brush grilled dough with garlic butter before adding sauce for a rich twist.
3. Anchovy & Caper Pizza Strips: Add a few finely chopped anchovies and capers to the sauce for deep umami.
4. Rustic Veggie Strips: Top with thin slices of grilled zucchini or eggplant for a plant-forward version.
5. Crispy Cheese-Topped Strips: Sprinkle a thin layer of sharp provolone on top and allow it to melt lightly (non-traditional but delicious).

Conclusion

There’s something undeniably special about taking a classic Rhode Island favorite and giving it a fire-kissed, crispy edge with the Arteflame Grill. These bakery-style pizza strips come out incredible every time – crackly, chewy, and deeply flavorful. Whether you're cooking for a crowd or crafting a few strips for a snack, this recipe makes magic happen right on your flat top.

Best Pairings

• Chilled Italian soda or San Pellegrino Aranciata
• Fresh arugula salad with balsamic glaze
• Grilled Italian sausage on skewers (made on the Arteflame!)
• Cold antipasto platter
• Chianti or Nero d’Avola wine for evening events