You looking at me or the tomato? Crust’s Peter Augoustis extolling the virtues of heirloom tomatoes.

a selection of heirloom tomatoes that goes into CRUST new margherita range.

Was lucky enough to be invited to the launch of CRUST’s new seasonal pizza range at a pizza making masterclass the other night by Laura from liquidideas. So me and my mate KR, dropped into cheeky foods for a night of pizza making. Wasn’t sure what to expect but damn, if that pizza we made wasn’t so damn good. I’m a huge, Emphaising a huge MEATBOY and this thing was such good eating, I didn’t even miss not having protein

a glimpse at the finished product

crust aprons.

the pantry at a glance. fresh mozarella, tomato base, smoked mozarella – the orangey ball (this was amazing), buffalo mozarella, heirloom tomatoes medley, basil, oregano verde and fresh basil.

prepping the pizza base.

saucing the dough

cheesing it with the 3 cheese blend. then added the tomotoes medley, shredded smoked mozarella and baked it.

slicing and dicing.

post baking: dolloping the oregano verde on, layering the buffalo mozarella and then slivers of basil. The residual heat would gently melt the buffalo mozarella.

The other bloggers hard at work.

J+KR’s Crust

Crust’s New Margherita Pizza in closeup. We made this. I’ve never had a CRUST pizza prior as there simply isn’t one near me but now after trying this; they have a fan. The crust was perfect, crispy and thin, the flavours of the pizza we made was so vibrant and really popped in your mouth. The combination of gooey, savoury, meaty (from the cheese) and the freshness that the pesto added.. morish. Writing this? I really want to order one now. I wonder if they deliver to Newtown. :/

so mid way the chef brought this baby out.
Dessert Pizza: Thin base. Fig. Mascarpone Cheese, Balsamic Drizzle, proscuttio.

Superlative.
Wheres’ that phonebook. I want this in my life.

YES!

australia CRUST italian masterclass pizza