Updates From The Farm

Hardy Kiwi Focaccia


  • 1 package of store-bought or homemade pizza dough
  • 1/8 cup olive oil + 2 tbsp (separated)
  • 1 tbsp all purpose
  • ¼ of one orange, zested and juiced
  • 1 pint hardy kiwis, cut into halves or quarters (125 g)
  • ¼ cup chopped pecans
  • 2 oz (70g) Goat cheese (half of a small package), crumbled
  • 2 tsp salt
  • ½ tsp sugar, optional
  • 1 sprig fresh rosemary, leaves removed


  • Let pizza dough rest for about 30 minutes in a small bowl. Drizzle with 1/8 cup oil so it doesn’t stick.
  • Use 1 tbsp oil to cover a baking sheet.
  • Place the dough in the middle of the sheet and massage the dough to extend it to fit the shape.
  • Gently pull the dough to stretch it to extend just beyond the size of the pan.
  • Sprinkle flour under the edges to hold the dough in place.
  • Using a pastry brush, evenly distribute the orange juice and zest.
  • Spread the cut kiwi berries evenly over the pizza dough. Then add the pecans, goat cheese, rosemary, salt and sugar.
  • Lightly drizzle with remaining 1 tbsp olive oil. Then bake in 400°F oven for about 25 minutes until the bread is lightly golden.

Recipe adapted from Nergi

Thank you to our Fall Fruit Extravaganza Sponsors

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