The secret ingredient? Our very own bread culture, which gives Rustic Crust its Old World authenticity. We use traditional, Old World baking methods, forming each crust by hand, and allowing the dough to rise slowly, double proofing it for maximum flavor. You’ll notice that our crusts have a distinctive look. Our unbleached flour provides a slightly richer color, while hand forming each crust produces the distinctive, rustic texture also found in artisan breads.
Nine Great Tasting Old World Crust Varieties! Ready-made for fun for the whole family! Try ’em all:
1 Tuscan Six Grain Rustic Crust
1/3 cup your favorite Alfredo sauce
4 oz (about one boneless, skinless breast) lightly marinated rosemary chicken, sliced
1/2 cup seasoned croutons, crushed
1/2 cup shredded whole milk mozzarella
3 tbsp Parmesan cheese, freshly grated if possible
2 tbsp fresh flat leaf Italian parsley, chopped
1 tbsp high-quality olive oil
Preheat oven to 450°. Spread Alfredo sauce on Rustic Crust. Scatter chicken evenly. Layer with croutons, mozzarella. Sprinkle Parmesan on top. Drizzle with olive oil. Reduce heat to 425° and bake for 8-10 minutes. Sprinkle parsley on top before serving.
1 Cheesy Herb Rustic Crust
1/4 cup your favorite basil pinenut pesto sauce
1 tbsp butter, softened
1/2 cup shredded whole milk mozzarella
5-6 leaves fresh basil, chopped into fine strips
Preheat oven to 450°. Mix pesto sauce and butter and spread evenly on Rustic Crust. Top with mozzarella. Sprinkle basil on top. Reduce heat to 425° and bake for 8-10 minutes
1 Classic Sourdough Rustic Crust
1 1/2 cups of your favorite creamy peanut butter
1 1/2 cups of your favorite jelly jam or preserves
Preheat oven to 450°. In two separate saucepans, melt 1 1/2 cups of creamy peanut butter and 1 1/2 cups of your favorite jelly, jam or preservatives. Stir each until becomes liquid. Then, drizzle the peanut butter mixture over the dough followed by the jelly mixture. Have some fun making crisscrosses, alternating stripes, star-like shapes, concentric circles or other patterns with the peanut butter and jelly mixtures. Try using a creamy and a crunchy peanut butter and two or more kinds of jelly of differing colors and flavors. Reduce heat to 425° and bake for 8-10 minutes.
1 Cheesy Herb Rustic Crust
8 oz spaghetti
1 egg
1/4 cup milk
1 1/2 cup plus 3 T shredded whole milk mozzarella cheese
1/3 tsp garlic powder
1/4 tsp salt
1-2 pouches Rustic Crust Pizza Sauce (to your taste)
3/4 teaspoon oregano
Preheat oven to 450°. Break spaghetti into 2-inch pieces. Cook according to directions, then drain and cool.
In a large bowl beat egg lightly. Stir in milk, 1 1/2 cups mozzarella, garlic powder and salt. Add cooked spaghetti and stir until combined thoroughly. Spread spaghetti mixture on crust. Top with tomato sauce, oregano and remaining mozzarella. Reduce heat to 425° and bake for 8-10 minutes.
1 Ultimate Whole Grain or Classic Sourdough Rustic Crust
1/4 cup your favorite peanut butter
1 tbsp your favorite real maple syrup
1/2 banana, sliced
1/2 apple sliced
1 tbsp raisins
Preheat oven to 450°. Mix peanut butter and syrup together. Spread on pizza crust. Add banana and apple slices on top. Sprinkle with raisins. Reduce heat to 425° and bake for 8-10 minutes.
1 Classic Sourdough Rustic Crust
1 1/3 cups shredded whole milk mozzarella cheese
8 tbsp Parmesan cheese, freshly grated if possible
3 tbsp minced fresh basil
1 large clove garlic, minced
1 tsp crushed red pepper flakes
3/4 tsp dried oregano
2 small plum tomatoes, thinly sliced
6 – 8 oz bulk sausage (maple or sage flavored), cooked
2-4 large eggs
Preheat oven to 450°. Combine basil, garlic, red pepper and oregano in medium bowl. Arrange tomatoes and sausage over crust, top with mixed ingredients, and then sprinkle on cheese mixture. Reduce heat to 425° and bake pizza for 8 to 10 minutes. While pizza bakes, scramble or fry eggs sunny side up. When the pizza is done, top it with the eggs.
1 Cheesy Herb Rustic Crust
4 oz (1/2 package) cream cheese, softened
1 tbsp oregano
1/4 tsp freshly ground pepper
2 cups leaf lettuce, shredded
1 cup colby-jack cheese, shredded
3/4 cup chopped fresh tomato
7 slices bacon, cooked until crisp, crumbled
Preheat oven to 450°. Combine cream cheese, oregano and pepper. Spread cream cheese mixture on crust to within 1/2-inch of edge. Sprinkle with lettuce, colby-jack cheese, tomato and bacon. Reduce heat to 425° and bake for 8 to 10 minutes.