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Pizza Recipes, Flatbread Recipes & Pizza Toppings

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The secret ingredient to great pizza recipes and flatbread recipes? It just takes a little imagination, some great pizza toppings, and an all-natural, Old World pizza crust to start with. Our hand-formed pizza crust will complement your most inspired flatbread and pizza recipes, vegetarian, appetizer, or dessert creations. Quick, delicious and convenient, Rustic Crust helps make cooking fun again!

Crustalicious Recipes with Rustic Crust - Ready When You Are

Main Dishes | Appetizers | For Kids

For best results, start with fresh, ready made Rustic Crusts. For all baked recipes, preheat oven to 450°F.
Reduce heat to 425°F and bake for 8-10 minutes. Cool on wire rack two to three minutes before cutting into slices and serving.

Main Dish

Morganne's Chicken Alfredo Pizza

1 Tuscan Six Grain Rustic Crust
1/3 cup your favorite Alfredo sauce
4 oz (one large 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.

Kyle's Classic Pesto and Mozzarella Pizza

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.

Pizza Bianca

1 Italian Herb Rustic Crust
2 cups fresh, washed arugula
1 oz Parmesan cheese, freshly grated if possible
2 tbsp high quality olive oil

Preheat oven to 450°
Top with arugula and cheese. Reduce temperature to 425° and bake for 8-10 minutes. Drizzle with olive oil before serving.

Spinach and Red Pepper Pizza

1 Ultimate Whole Grain Rustic Crust
1 cup your favorite tomato sauce
1 package baby spinach
1 garlic clove, finely minced
1 tbsp high-quality olive oil
1/4 cup roasted red peppers cut into strips
1 cup reduced fat mozzarella cheese

Preheat oven to 450°.
Heat the olive oil in a pan and sauté the spinach with the minced garlic and a spoonful or two of water, until wilted.
Spoon the tomato sauce over the crust and add the other toppings, starting with the spinach and finishing with the cheese.
Reduce heat to 425° and bake for 8-10 minutes.

Asparagus Pizza

1 Italian Herb Rustic Crust
1 1/2 lbs fresh asparagus
8 oz your favorite fresh mushrooms, sliced
1/3 cup chopped shallots
2 garlic cloves, minced
1/2 cup shredded whole milk mozzarella cheese
1 tbsp high quality olive oil
1 tsp your favorite balsamic vinegar

Preheat oven to 450°.
Trim the asparagus and blanch for 3 minutes in boiling water in a shallow pan.
Pat dry with paper towels and place in a pinwheel fashion around pizza crust with the stems meeting in the center. Sprinkle with a little salt and pepper and add the mozzarella cheese.
Sauté shallots and garlic in a small amount of olive oil for 3 to 4 minutes, add the sliced mushrooms and sauté for an additional 2 minutes. Add balsamic and stir; remove from heat. Spoon sautéed mixture on top of cheese.
Reduce temperature to 425° and bake for 8-10 minutes.

Roasted Garlic Pizza

1 Italian Herb Rustic Crust
2 tbsp extra virgin olive oil
4 oz baby spinach
6 oz feta cheese, crumbled
8 sun dried tomato pieces, sliced
1 clove garlic, roasted

Preheat oven to 450°.
Prepare roasted garlic by peeling, coating with olive oil, and baking covered for 20 minutes at 350°.
Remove garlic from oven and reduce oven temperature to 425°.
Brush the crust with olive oil and top with spinach, garlic, sun dried tomatoes and feta cheese.
Bake at 425° for 8 to 10 minutes.

Summer Garden Pizza

1 Italian Herb Rustic Crust
4 oz soft goat cheese
2 fresh Roma tomatoes, thinly sliced
1 large green bell pepper, sliced
1/2 cup Calamata olives, pitted and chopped
1/2 cup sun dried tomatoes, chopped

Preheat oven to 425°.
Spread crust with goat cheese and top with tomatoes, peppers, olives and sun dried tomatoes.
Reduce heat to 425° and bake for 8 to 10 minutes.

Thai Pizza

1 Classic Sourdough Rustic Crust
Thai Sauce (see suggested recipe below)
1 cup bean sprouts
1/2 cup Monterey jack cheese, shredded
1/2 pound small Maine shrimp
Bunch fresh scallions, white and some green parts, chopped
Crushed red chiles, to taste

Thai Sauce (suggested recipe)
2 tbsp water
2 tsp low sodium soy sauce
2 tsp cider vinegar
2 tsp honey
2/3 cup smooth peanut butter
2 tbsp rice vinegar
1 tsp sesame oil

Preheat oven to 450°.
Prepare Thai sauce: Combine water, soy sauce, cider vinegar and honey. Add peanut butter, rice vinegar and sesame oil. Mix well.
Spread sauce over pizza crust. Scatter pizza with bean sprouts, cheese, shrimp and scallions.
Reduce heat to 425° and bake for 8 to 10 minutes. Serve with crushed red chiles sprinkled on top.

Smoked Salmon Pizza

1 Ultimate Whole Grain Rustic Crust
1 tbsp high-quality olive oil
3/4 cup chopped fresh dill (for sauce)
4 oz fresh goat cheese, crumbled
1/2 red onion, chopped
6 oz smoked salmon, sliced
1/4 capers

Preheat the oven to 450°. Brush crust lightly with olive oil. Sprinkle with 1/2 cup dill and goat cheese. Top with red onion.
Reduce heat to 425° and bake for 8 to 10 minutes. Cool for two to three minutes.
Sprinkle with salmon, capers, remaining dill and serve.

Shrimp Scampi Pizza

1 Italian Herb Rustic Crust
1 tbsp high-quality olive oil
2 cloves garlic, minced
12 jumbo shrimp
1 cup fresh white mushrooms
2 tbsp dry white whine (such as Pinot Grigio or Sauvignon Blanc)
2 cups baby spinach
1 tbsp butter
1 cup shredded whole milk mozzarella

Preheat oven to 450°.
Sauté garlic, shrimp, mushrooms, wine and spinach in olive oil. Add butter and simmer. Arrange sautéed ingredients on crust and sprinkle with mozzarella.
Reduce heat to 425° and bake for 8-10 minutes.

Prosciutto Basil Pizza

1 Italian Herb Rustic Crust
1 cup tomato sauce
1/3 lb sliced Prosciutto
1/4 lb Asiago cheese, grated
1 tbsp oregano
freshly ground black pepper to taste
1 clove garlic, minced
1 cup shredded whole milk mozzarella
5 to 6 leaves fresh basil, chopped

Preheat oven to 450°.
Spread tomato sauce over the pizza evenly. Top with prosciutto and Asiago cheese. Sprinkle with oregano, pepper and garlic to taste. Add mozzarella.
Reduce heat to 425° and bake 8 to 10 minutes. Sprinkle with fresh chopped basil and serve.

Pesto Feta Pizza

1 Tuscan Six Grain Rustic Crust
1/2 cup feta cheese, crumbled
1/4 your favorite basil pinenut pesto
8 oz grape tomatoes, halved

Preheat oven to 450°F.
Spread pesto evenly over pizza crust. Sprinkle feta on top and add tomatoes.
Reduce heat to 425° and bake 8 to 10 minutes.

Buffalo Chicken Pizza

1 Classic Sourdough Rustic Crust
1 tbsp high quality olive oil
1/4 cup melted butter
1/4 cup your favorite hot sauce
2 cups diced cooked chicken
1/2 cup chopped celery
4 oz crumbled blue cheese

Preheat oven to 450°.
Lightly brush crust with olive oil.
In a medium bowl, combine butter and hot sauce. Add chicken and celery; toss to coat. Spread on crust and sprinkle with blue cheese.
Reduce heat to 425° and bake for 8-10 minutes.

Nacho Pizza

1 Classic Sourdough Rustic Crust
1/2 cup your favorite salsa
1/4 cup ground beef, browned
1/4 cup chopped tomatoes
2 tbsp chopped scallions
2 tbsp sliced jalapeños
2 tbsp sliced black olives
1 cup grated cheddar or jack cheese

Preheat oven to 450°.
Spread salsa evenly to within one inch of edge of crust. Drop spoonfuls of beef over salsa. Sprinkle evenly with tomatoes, scallions, jalapeños and olives. Top with cheese.
Reduce heat to 425° and bake 8-10 minutes.

Southwestern Barbecue Pizza

1 Classic Sourdough Rustic Crust
2 tbsp high-quality olive oil
2 chicken breasts (boneless, skinless) cut into strips
1 tsp chili powder
1 tsp garlic powder
1 yellow onion, medium diced
1 green pepper, medium diced
1 cup your favorite barbecue sauce
1 cup sharp cheddar cheese, shredded
fresh guacamole
sour cream
Pico de gallo

Preheat oven to 450°.
Season chicken breasts with salt and black pepper. Heat oil in large skillet over medium-high heat until hot.
Add chicken; sauté, stirring 5 minutes or until lightly browned. Stir in chili powder and garlic powder.
Add onions and bell pepper; cook and stir an additional minute or until vegetables are tender.
Arrange the combined chicken topping evenly over the crust. Drizzle the barbecue sauce over chicken, then sprinkle with the cheddar.
Reduce heat to 425° and bake for 8-10 minutes. Serve with individually portioned sides of guacamole, sour cream and/or Pico de gallo.

Crust Crusader Robust Pizza

1 Italian Herb Rustic Crust
1 1/2 cups of basil pinenut pesto sauce
4 oz boneless skinless marinated chicken breast, grilled and sliced
1/4 lb chorizo sausage, browned in 1 tbsp olive oil and 1 clove minced garlic
4 oz prepared roasted red peppers, drained and sliced into 1/4" strips
2 cups soft goat cheese

Preheat oven to 450°.
Spread the basil pesto sauce evenly over the crust.
Distribute the toppings, in the order of the above, (cheese last), on top of the sauce.
Reduce heat to 425° and bake for 8-10 minutes.

Mykonos Medley Pizza

1 Italian Herb Rustic Crust
2 cups shredded Manouri cheese (or a similar soft, mild cheese)
1/2 cup shredded whole milk mozzarella
2-3 Roma tomatoes, thinly sliced
1/2 cup sliced white mushrooms
1/2 cup broccoli flowerets, chopped
1/2 cup onion, sliced
2-3 Greek peppers
4 oz Calamata olives, pitted and whole
5 to 6 leaves fresh basil, thinly sliced
2 cloves garlic, minced
sea salt
black pepper
1 lemon

Preheat oven to 450°.
Start with layers of the cheeses, then arrange vegetables, and finally, sprinkle seasonings; basil, garlic, salt, pepper and olive oil over all. Before baking the pizza, drizzle with olive oil.
Reduce heat to 425° and bake for 8-10 minutes.
After the pizza is baked, squeeze the juice of a fresh lemon over it.

Tropical Chicken Pizza

1 Classic Sourdough Rustic Crust
1/2 cup your favorite Alfredo sauce
6 oz oven or grilled chicken pieces
1 cup shredded whole milk mozzarella
1/4 cup Parmesan cheese, freshly grated if possible
1/4 cup chopped green onions
1/4 cup pineapple chunks
1/4 cup crumbled bacon

Preheat oven to 450°.
Spread pizza crust with Alfredo sauce to within one inch of edge of crust. Top with chicken, onions, pineapple and bacon. Sprinkle with cheese.
Reduce heat to 425° and bake for 8 to 10 minutes.

Appetizers

Rich Mushroom and Chianti Pizza

1 Tuscan Six Grain Rustic Crust
1 tbsp high quality oil
1 tsp salt
1/2 cup your favorite Chianti
8 oz your favorite tomato sauce
1/2 cup chopped onion
5-6 fresh leaves basil, chopped
1tbsp oregano
1/2 tsp Worcestershire sauce
8 oz your favorite fresh mushrooms, sliced
1 cup shredded whole milk mozzarella
1/4 cup Parmesan cheese, freshly grated if possible

Preheat oven to 450°.
In a small saucepan, combine Chianti, tomato sauce, onion, basil, oregano and Worcestershire sauce. Boil until reduced to 1 cup. Spread over crust.
Arrange mushrooms on top. Sprinkle with mozzarella and Parmesan cheeses.
Reduce temperature to 425° and bake for 8-10 minutes.

Maryland Blue Crab Pizza

1 Classic Sourdough Rustic Crust
1 cup Romano cheese
1 tbsp butter
1/4 cup Parmesan cheese (freshly grated, if possible)
1/2 lb lump crabmeat
1 cup your favorite tomato sauce
1 tsp oregano

Preheat oven to 450°.
Cover crust with Romano cheese. Lightly mix crabmeat with melted butter and layer on top of cheese.
Cover with sauce, sprinkle with Parmesan cheese and oregano.
Reduce temperature to 425° and bake for 8-10 minutes.

Cranberry and Brie Appetizers

1 Tuscan Six Grain Rustic Crust
1 tbsp high quality olive oil
8 oz brie cheese, rind removed, cut into 1/2-inch cubes
3/4 cup whole cranberry sauce
1/2 cup pecans, chopped

Preheat oven to 450°.
Brush crust with olive oil. Spread cubes of cheese on the crust. Place cranberry sauce in a small bowl and stir to break up clumps. Spoon sauce by teaspoonful evenly over cheese. Sprinkle with pecans.
Reduce temperature to 425°and bake 8-10 minutes.

Roasted Red Pepper and Herbed Cheese Squares

1 Cheesy Herb Rustic Crust
1/4 cup high quality olive oil
4 cloves garlic
1/2 cup softened herbed cheese like Boursin
3/4 cup roasted red bell pepper, sliced in strips
2 tbsp thyme

Preheat oven to 450°.
Purée olive oil and cloves of garlic in food processor to make garlic oil sauce.
Spread crust with garlic oil sauce, and spread with soften herbed cheese. Top with mozzarella and pepper strips. Sprinkle with thyme.
Reduce heat to 425° and bake for 8 to 10 minutes. After cooling, cut into bite sized squares and serve.

Fresh Fig and Prosciutto Pizza

1 Tuscan Six Grain Rustic Crust
2 tbsp Stonewall Kitchen garlic onion jam
4 oz crumbled Gorgonzola or Stilton cheese
6 oz Prosciutto, sliced
8 oz fresh figs
1 tbsp thyme

Preheat oven to 450°.
Spread garlic onion jam on crust. Sprinkle cheese all over. Arrange sliced Prosciutto and fresh figs. Top with thyme.
Reduce heat to 425° and bake for 8 to 10 minutes.

No Bake Rustic Antipasto

1 Italian Herb Rustic Crust
2 cups arugula, julienned
2 cups romaine, julienned
2 cups red leaf lettuce, julienned
1/4 lb ham or Prosciutto, julienned
1/4 lb turkey, julienned
1/4 lb mozzarella cheese, julienned
1/4 lb provolone cheese, julienned
Handful of Pepperoncini peppers
1/4 cup garbanzo beans
1/4 cup Calamata olives
1/4 cup sliced pimiento
1/3 cup sliced sun-dried tomatoes
1/3 cup sliced yellow bell peppers
1/4 cup feta cheese, crumbled

Line the bottom of the pizza crust with a julienne of greens such as arugula, romaine and red leaf lettuce.
Alternately layer strips of ham, turkey, mozzarella, provolone, pimiento, sun dried tomatoes, and yellow peppers.
Toss in a handful of Pepperoncini peppers, garbanzo beans and olives. Add feta cheese.
Drizzle with olive oil.
Sprinkle with fresh chopped basil, oregano and parsley.
Break away and eat the shell as you enjoy the antipasto.

Confetti Pizza Tapas
1 Classic Sourdough Rustic Crust

To prepare the sauce, whip these ingredients to a smooth texture and then chill:

1 pack (8 oz) - cream cheese
1 envelope -ranch dressing mix
2/3 cup mayonnaise
2/3 cup sour cream
1 dash seasoning salt or cayenne
1 tbsp fresh flat leaf Italian parsley, chopped

Finely dice the following fresh vegetables:

1/3 cup broccoli
1/3 cup onion
1/3 cup mushroom
1/3 cup carrot
1/3 cup green bell pepper
1/3 cup yellow bell pepper
1/3 cup Spanish olives
1/3 cup roasted red pepper
1/3 cup Serrano chiles, chopped

Finely shred a brick of each:

8 oz sharp cheddar cheese
8 oz fresh queso blanco

Top the pizza shell with an even layer of sauce, spreading it out so as to leave about 3/4" of the crust edge exposed.
Sprinkle layers of the vegetables, (except for 1/6 cup each of the red peppers and Serrano chiles), over the sauced shell.
Finish topping with a sprinkling of the cheeses.
Garnish with the remaining red peppers and Serrano chiles.
Slightly melt the cheese topping under a broiler. Serve chilled or warm.

For Kids

Morganne's Chicken Alfredo Pizza

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.

Kyle's Classic Pesto and Mozzarella Pizza

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.

Peanut Butter & Jelly Pizza

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.

Spaghetti Pizza

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 jar your favorite tomato sauce
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.

Maple Peanut Butter Pizza

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.

Breakfast Pan Pizza

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

Pre-heat 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.

Cheesy BLT Pizza

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.