Breaking into our pizza scene is Crust, an Australian company that prides in quality gourmet pizza – they believe that real gourmet pizza is all about fresh quality ingredients, coupled with proper preparation technique – offering healthier pizza options that will cater to the growing health conscious diners.
The Upper Thomson outlet that I went to is an expansion from Crust Gourmet’s first Singapore store at ; its vibrant interior is brightly illuminated, simple, uncluttered, functional and not peculiarly ornate. With the emphasis on the quality and freshness of ingredients, they are on display at the pizza counter where you can watch as your pizza is being prepared.
At the recent Meet, Greet and Eat session, a bunch of food writers, including CY from hungryepicurean and Nathanael from rubbisheatrubbishgrow, witnessed how pizza is made from scratch, demonstrated by the creative Chef Peter Augoustic all the way from down under.
Chef’s secret (or not so secret now) of priming the pizza dough is by poking it with a fork –this will improve the texture of the dough during the baking process for a result of a lighter crust.
All pizzas come in a 13-inch x 8-inch rectangle size, except Kids Pizzas and Gluten Free Pizzas that come in a 9-inch round size.
Pizzas are priced according to 4 different categories: Vegetarian ($21), Poultry ($22), Meat ($23) and Seafood ($25).
Kungpow Chicken ($22)
The Singapore menu is tailored for the local palate with Asian inspired flavours such as Roast Duck, Five Spice Pork Belly, Thai Chicken and Szechuan Chilli Prawn, alongside popular Crust classics.
Wild Mushroom ($21, wild marinated mushroom mix, asparagus, pine nuts, topped with parmesan & a drizzle of truffle oil on a Bechamel cream sauce base)
I like how their pizzas are fragrant and not at all burnt –their crusts are baked to a light crisp on the outside, and they are neither tough nor overly chewy on the inside. Although the crusts aren’t extremely crispy and paper-thin, they’re sufficiently thin and crunchy without being heavy on the stomach, delivering an adequate ratio of ingredients to carbohydrate.
Moroccan Lamb ($23, Moroccan lamb, Spanish onions & baby spinach, topped with mint yoghurt & a squeeze of lemon)
Chef Peter Augoustis’ all-round approach to quality gourmet pizza has earned him numerous awards, both at home in Australia and on the international stage. This Moroccan Lamb pizza scored top marks against competitors from around the world in the International Pizza Event in Las Vegas in 2007.
For those who tend to avoid lamb for its gamey odour, the Moroccan Lamb will bring you glad tidings. The lamb is rubbed with spice, masking any possible stench without being overpowering. Mint leaves are added for a refreshing lift and mint yoghurt adds moisture to its teaming counterparts.
Peri-Peri Chicken ($22, Marinated chicken breast fillets, spring onions, roasted red peppers, caramelised onions & bocconcini, topped with Peri-peri sauce)
Peri Peri chicken is one of the best sellers in Australia and is now a popular favourite in Singapore, with its strong, fresh flavours and fantastic presentation.
Spicy Pesto Scallops ($25, spicy sundried tomato pesto, scallops, spring onions, roasted red peppers & goat cheese topped with toasted pine nuts)
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