Upper Crust — Gastrology

Gastrology bloggers dined courtesy of Crust.

Crust has just added eleven new flavour sensations to their menu this month, and as part of this product launch Gastrology was invited to sample a couple of items from their new menu.

The new menu features some mouth-watering additions including Singapore Chilli Crab pizza made with King Crab and a decadent dessert pizza, the Elvis Crumble.

We tried the Sangria Duck Ragu pizza and the Roast Beetroot pizza from Crust’s Port Melbourne store.

The duck pizza was delicious. The tender pieces of duck had been marinated in Sangria Infused Jus and were full of flavour. The Mandarin Segments added a lovely hint of acidity and sweetness to the pizza. We loved the addition of freshly shredded Radicchio.

The Beetroot pizza was a lovely vegetarian pizza. The Beetroot was earthy and sweet and the Harissa Infused Hummus base was aromatic and went perfectly with the crunchy Crushed Walnuts and Honey.

Crust always showcases its new products as real, honest food and its latest new menu is no different. We are told the premium gourmet pizzas are made with only the finest ingredients; measured by hand and combined to create Crust’s unique flavour combinations.

To find out more, order online or find your local Crust Gourmet Pizza Bar visit http://www.crust.com.au

Crust Pizza has unveiled their newest additions to the Upper Crust Pizza menu which turns your favourite sandwiches into pizzas.

This range is inspired by current Australian food trends and draws inspiration from South American cuisine.

First established in Sydney in late 2001 with the ambition of changing consumer perceptions regarding take away pizza by creating great tasting, quality gourmet home delivered products, Crust has grown to incorporate 130 outlets and a reputation for market leadership amongst the gourmet take away pizza market.

These four new delicious choices are all that you would expect from a Crust pizza - great tasting and made from quality gourmet ingredients.

BLT with Avocado Salsa

Baby Spinach layered with Tomato & Twice Cooked Bacon, topped with Fresh Avocado Salsa, Garlic Aioli, Cracked Pepper & Sea Salt on a Spinach & Ricotta Base

Stepping up the stakes on a café staple, this pizza features key BLT sandwich ingredients with gourmet twist. Fresh baby spinach is layered with tangy tomato and twice cooked bacon. The pizza also includes delicious toppings of creamy avocado salsa, garlic aioli, cracked pepper and sea salt.

Pulled Pork and Slaw

Twice Cooked Shredded Pork & Caramelised Onions, topped with Fresh Pear, Vietnamese Slaw & Garlic Aioli on a BBQ base

Crust celebrates South American flavours with this pizza. The hero ingredient is the tender twice cooked shredded pork which is complimented by caramelised onions topped with fresh pear, Vietnamese slaw and garlic aioli on a barbeque base.

Salt and Pepper Calamari

Dusted Calamari, Roasted Capsicum, Shallots & Toasted Pine Nuts, topped with Pesto Aioli & Lemon

Seafood lovers rejoice! This delicious pizza is served with generous amounts of well-cooked dusted calamari, roasted capsicum, shallots and toasted pine nuts topped with pesto aioli and finished with a squeeze of lemon.

Black Bean Burrito

Black Bean Casserole, Roasted Capsicum, Jalapenos & Caramelised Onions, served with Fresh Avocado Salsa on a Spicy Tomato Salsa base

A tribute to Mexican cuisine, this pizza will have your mouth singing. Creamy and flavoursome black bean casserole is paired with roasted capsicum, jalapenos and caramelised onions and finished with a fresh avocado salsa on a spicy tomato salsa base.

The four new pizzas in the Upper Crust range are available in stores nationally and can be ordered online at www.crust.com.au or by calling your local Crust store.