Crust Gourmet Pizza Bar, New Farm

Friday of last week, I was going to have dinner somewhere in New Farm.  When the time came around, I was in the mood for pizza and discovered Crust Gourmet Pizza Bar which had some rather appealing looking pizzas.  I had one "Australian" and one "white prosciutto".  The "Australian" was a bacon and egg pizza, which is one of my favourite kinds of pizza.  It was really quite similar to the Donini's bacon and egg pizza, which I have already reviewed in this blog.  The main difference was a lack of parmesan cheese, which I find a nice addition to the simple bacon and egg.  This lack was compensated for by the fact that the bacon was of a higher quality.  So, it was overall an imperfect, yet completely satisfying pizza.  The "white prosciutto" was interesting.  Its toppings included, in addition to the standard cheese, prosciutto, bechemel sauce, and potatoes.  The prosciutto was very good.  Prosciutto is always good, but this prosciutto was particularly good.  I have commented on this blog in the past that potatoes are a good pizza topping, and this position was confirmed by this pizza.  The potatoes were thinly sliced and well cooked.  I had never heard of bechemel sauce (or white sauce, as I know it) as a pizza topping and was curious to try it.  It was certainly pleasant, but I felt it slightly lacking in flavour.  I know from experience that you can enhance a bechemel (white) sauce with all manner of ingredients.  Had Crust done this, it would have been a stand-out pizza in my books.  Nevertheless, I was still very satisfied.