Monthly Archives: December 2016

Crust Pizza

The healthier fast food, Crust Pizza serve a delicious range of gourmet pizzas, salads, pasta and dessert, using only the finest ingredients to create unique combinations that don’t just feed your sense of taste, they’re adventures in flavour. Relying on instinct and feel, the team measuring by hand, not by the gram. This is the authentic way to make pizza – it feeds your sense of sharing, adding flavour to those occasions when you get together with friends and family. And it isn’t just the quality of ingredients we use that make the pizzas a Crust above. All dough is handmade and rolled fresh everyday using protein enriched flour to create a higher quality base that makes Crust pizzas taste amazing.

And clearly they’re doing something right – winning the award for best pizza for My Gungahlin’s Best of Gungahlin awards 2015, as voted by the local community.

Available for delivery and takeaway, Crust Pizzas are a world away from the usual options, with delicious and original flavour combinations such as Kimchi BBQ chicken or Singapore Chilli Crab. If you prefer the more traditional flavours, they also offer classics Margherita, Hawaiian, Capricciosa plus kids pizzas.
Tempting sides include lamb ribs, herb bread with hummus and olives, plus a variety of pasta dishes and salads

If you’re trying to eat more healthily, try Crust Pizza’s Healthy Choice range – it’s lower in saturated fat and served on a wholemeal base. The range includes Chicken Tikka, Spiced Pumpkin, Bruschetta, and Chicken Avocado. You can also order any pizza with a wholemeal base.

And of course, there’s the dessert pizza – can you handle the Elvis Crumble? Banana chocolate chip cake with caramel peanut butter, topped with baked crumble and fresh banana.

Pizza With Mushrooms, Mozzarella, and Truffle Recipe

Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.


  • 1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
  • 1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 medium shallot, minced (about 2 tablespoons)
  • 2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
  • 1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon
  • 2 teaspoons soy sauce
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, thinly sliced
  • 1 pound fresh mozzarella, torn into rough chunks and drained
  • Truffle oil (optional), for drizzling


  1. Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.
  2. Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.
  3. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.
  4. Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.
  5. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill.
  6. When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
  7. Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.
  8. Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
  9. Drizzle with truffle oil (if using) and serve immediately.
  10. Repeat steps 6 through 9 with remaining pizzas.

Pizza Cheese Blends

There are nearly 70,000 pizzerias in the United States, so it can be an ongoing task to set yours apart from the one down the street. Amidst the flurry of social media, email marketing, signage and promotions, did you ever consider what your cheese can do to help your business stand out?

While mozzarella will always be the cheese of choice for pizza, many pizzeria operators have discovered that using a custom blend of cheeses gives their pizzas a unique taste that customers notice—and crave.

Cheese blending offers both functionality and flavor, says Mark “The Cheese Dude” Todd, culinary consultant for the California Milk Advisory Board in Modesto, California. “Different cheeses will give you the stretch, coverage and browning you need as well as build a unique flavor profile,” he says. “The good thing is, there’s virtually no cheese you can’t make work on pizza.”


3 oz. pesto sauce
1 10” extra-thin pizza crust (tart dough or cracker crust preferred)
1 oz. minced garlic
2 oz. shredded Pesto Jack
3 oz. shredded part-skim mozzarella
1 oz. grated Dry Jack
6-8 large basil leaves, fried until crisp and slightly darkened


Spread pesto sauce thinly over crust; sprinkle evenly with garlic. Sprinkle with Pesto Jack, then with mozzarella. Bake at 475°F until the crust has a golden edge and crisp bottom and cheese is slightly browned. Garnish with Dry Jack and basil leaves.


So are you ready to do a little experimenting? “Every cheese blend usually starts with part-skim mozzarella, or ‘pizza cheese,’ as its primary component,” Todd says. “Part-skim mozzarella melts, flows and browns well, so it’s a good bulk cheese.” The standard blending ratios are 80/10/10 or 80/20, with the typical additions being cheddar, provolone, whole-milk mozzarella and Monterey Jack. “If you want to set yourself apart, use 80% part-skim mozzarella, 10% cheddar, and 10% of something with a lot of flavor, such as blue cheese, smoked mozzarella or pepper Jack,” he advises. “Even if you get a base blend from your distributor, you can still add in your own special cheese to maximize the flavor.”