Roasted Feijoa and Pork Pizza


For years, Peter and Helen Lory of Quinta Feijoas have been working towards organic certification, and they've finally received it. They've noticed a huge improvement in the growth of trees, the bird life and pollination and the quality of their delicious organic fruit. The Lorys hand-pick their feijoas from early autumn – their chutneys, jams and jellies are found throughout Matakana. Eat feijoas raw or use in muffins, smoothies or crumbles.

Roasting feijoas intensifies the flavour and the Lorys add 8mm rings of feijoas with skin left on into the roasting pan with a pork roast for the last10 minutes of cooking.

Roasted Feijoa and Pork Pizza

Tomato sauce - Sweat chopped garlic and onion until clear, add basil and oregano with halved cherry tomatoes, salt and pepper and simmer until it thickens.

Pizza - Onto a thin pizza base spread tomato sauce, sprinkle with grated mozzarella cheese, a layer of thinly sliced and pulled pork, roasted feijoa rings and a light sprinkle of cheese.

Bake at 250 C for about 7 minutes or until the cheese is golden and the base is crusty. A pre-heated pizza stone is ideal.

Dot with the Lorys’ feijoa chutney for a touch of sweetness and finish with a drizzle of Quinta Matakana extra virgin olive oil.