I am just having too much fun with #photoadayjuly! Who would’ve known two slices of vegetarian sausage would have anything to do with eyes?

 

It started out innocently enough, a bunch of vegetables on the table to be made into a pizza. But then there was that nagging feeling that I still hadn’t taken any picture of any eyes.

I laid a few things out on the cutting board and before I knew it I had a face with eyes! I though that was as far as it was going to go

 

So I got the dough ready.

 

I was so busy laughing at my Mr vegetable head that I forgot to grease the pan before putting the dough on.

 

It turned out to be just fine with the oil that ran off from the pesto when it baked.

 

On the left I have chicken, roasted red peppers, green bell peppers and cracked pepper cheese. On the right I have carrots, some kind of vegetarian sausage, I don’t know, it was a deal.And cracked pepper cheese.

 

Then I realized that the face wanted to be on the pizza! So I put on a layer of shredded mozzarella as sort of a foundation or concealer or something. The sausage slices were such perfect almond shaped eyes. A thin slice of zucchini made the most adorable eyelashes. A bent green bean added just the right touch for a nose.

 

More zucchini sliced with a vegetable peeler for the curled moustache and curly hair. Roasted red pepper made his stunning lips and his two bucky front teeth made from cucumbers were solely inspired by Bubba J!

 

I added a little more mozzarella and off to the oven he went.

 

Bake until the dough is lightly browned on the bottom and the cheese is bubbly. 

 

Serve warm or eat later when you can stop laughing.

 

With pizza and vegetables all things are possible!

 

Make your own pizza face

suggested items

• your favorite pizza dough
• zucchini ribbons
• roasted red peppers
• cucumbers
• carrots, sausage
• chicken
• cheese
• green beans
• pesto

 

Bake at 500 until the dough is lightly browned on the bottom and the cheese is bubbly.

 

---

I’m still doing photoadayjuly but have added a new twist for myself. The Experimental cook mentioned that she only had a point and shoot camera, my first thought was good pictures can be taken with point and shoot cameras too, just do it. Then I decided to do this week with a point and shoot too!

This sunset was on my drive home, I had both cameras with me, I pulled over, resisted the urge to grab the big camera and just took the little point and shoot and the tripod. There are no manual options on it so I experimented with the sunset, mountain and fireworks settings. Fireworks seemed to capture the colors of the sky best.

 

Here’s the list if you want to join late. It’s lots of fun. Big camera, little camera, phone camera, any kind!

 

This is the little point and shoot that is now joining photoadayjuly.

 

Top photos are from my DSLR and bottom the P&S.

 

Uh, I never did get a finger photo with the DSLR. This two camera thing can get a little confusing.

Top:  on Aperture priority with ISO set to 200    f/4.5  1/1600 sec  ISO-200

Bottom: Point and shoot on auto  f3.5 1/25sec  ISO-64

 

I have a bad habit of over editing photos. It comes and goes, sometimes I stay on the wagon for a while and can control myself but every now and then I learn about some new fun way to edit photos and it’s all down hill from there. Here PicMonkey got the best of me. Free online photo editor, nothing to install on your computer, makes collages, add text, textures, frames, scrapbook-like overlays and borders, white balance, temperature adjustments and lots of adjustable presets. Way too much fun!

 

Top  f2.8   1/500 sec  ISO- 400

Bottom   f/5    1/25sec  ISO- 100

 

I know this one is late but I had to include it. This little yellow chair is the same little yellow chair that my aunt sat on for her picture so many years ago. My aunt is now a grandma to some  grandkids who are just a cute as she was way back then.

Top: on Aperture priority  f/4    1/320 sec  ISO-200

Bottom:  on  the macro setting with the flower symbol f/5.3 1/200 sec ISO-64

 

Looking forward to next week, hope you are too! I have no idea what I’m going to do for any of them!

What if 9 o’clock comes and goes twice and I can’t think of anything to take a picture of? AAHHH!

 

---

Calzones with real cheese. Vegan cheese is ok, but I prefer real cheese. In addition to the vegan calzones I made some calzones with three or four cheeses.

 

I got out some things from cans. It’s quick that way.

 

Picked and cooked what little kale there is from the pathetic crop of kale. I don’t think kale likes temperatures of over 100 degrees.

 

In a bowl with ricotta I crack an egg with one hand like it’s nothing and I do it all the time. Ok, I don’t know if I’ve actually done this before, ever! I cheered like I’d just won a photo contest when I saw I’d  got a picture of it too.

 

Then with my oh so fancy “measuring cup” I throw in some mozzarella.

 

Then I think pepper jack would be good too.

 

At this point the dough balls look risen enough to roll out.

 

Roll out to the thickness of a thick wool blanket.

 

On one half Place a layer of beans leaving some room around the edges.

 

A layer of cheese filling,

 

A layer of hominy,

 

a layer of kale

 

and olives.

 

If you didn’t overfill it folding it over will be easy, I kinda had to stretch it to make everything fit. seal edges by pinching together with a fork.

 

Brush with egg and sprinkle with sesame seeds just before baking.

 

Let cool on a wire rack. Bake at 375 for 20-25 minutes or until edges are golden brown.

 

Serve warm or make ahead.

 

Navy bean and hominy calzones with real cheese

• about 1/2 lb.  bread dough
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sharp cheddar or pepper jack cheese shredded
• 8 oz ricotta
• 1/2 cup navy beans drained
• 1/2 cup hominy drained
• 1/4 cup sliced olives
• 1/4 cup chopped cooked kale
• salt and pepper to taste
• 1 egg beaten for brushing tops
• sesame seeds

 

Tear dough into golf ball sized balls and place on a floured surface. Cover with a damp towel while they rise for about 10 minutes.

In a bowl mix 1 egg, ricotta, mozzarella, cheddar or pepper jack and salt and pepper to taste.

Roll out to circles to about the thickness of a thick wool blanket.

Place a layer of beans, cheese filling, hominy, kale and olives.

Fold dough over the filling and seal using a fork to press the edges. Let rise on baking sheet while oven is heating. brush with beaten egg and sprinkle with sesame seeds just before you place in the oven.

Bake at 375 for 20-25 minutes or until edges are golden brown

If you don’t eat them all when they’re warm  you can store them individually in small re-sealable plastic bags.

---

There was some vegan cheese for a dollar, it was a deal so it was the perfect opportunity to see what vegan cheese is like. There’s just something fun about getting a good deal.  

 

I was surprised to find that it does indeed melt. I’ll admit it, I like cheese so the thought of using anything that’s not cheese instead of cheese just isn’t quite right.

 

When the bread dough is real happy looking kinda like this. This is whole wheat bread dough so this is how it looks when it’s risen and happy.

 

pull off pieces

 

about the size of large golf balls. Doesn’t really matter, it just depends on how big you want you calzones to be.

 

Put a damp towel over them and let them rest. Maybe 10 minutes.

 

Roll out to about the thickness of a wool blanket.

 

On one half layer on pieces of roaster bell pepper,

 

Vegan mozzarella style cheese, (don’t ask me what “mozzarella style” is!)

 

 

cooked kale,

 

navy beans, hominy,

 

and salt and pepper to taste.

 

Fold in half or stretch gently to make it reach if you over filled it like I always find myself doing. seal edges shut by pressing tightly with a fork.

 

While the oven is warming let rise on a baking sheet.

 

when you’re just about to put them in the oven get some of this stuff

 

and spray it on the tops. Bake for about 20- 25 minutes or until the edges are golden brown.

 

Shore does melt! Look at that. Though it’s a little drippy.

 

Serve warm or make ahead.

 

Vegan Bean and hominy Calzones

• about 1/2 lb.  bread dough
• 1/2 cup navy beans drained
• 1/2 cup hominy drained
• 1 cup vegan mozzarella style cheese
• 1/4 cup sliced olives
• 1/4 cup chopped cooked kale
• salt and pepper to taste
• olive oil cooking spray

Tear dough into golf ball sized balls and place on a floured surface. Cover with a damp towel while they rise for about 10 minutes.

Roll out to circles to about the thickness of a thick wool blanket.

Place a layer of roasted red peppers, cheese, beans, hominy, kale and olives.

Fold dough over the filling and seal using a fork to press the edges. Let rise on baking sheet while oven is heating. Spray with olive oil cooking spray just before you place in the oven.

Bake at 375 for 20-25 minutes or until edges are golden brown.

If you don’t eat them all when they’re warm  you can store them individually in small re-sealable plastic bags.

 

---