|ISO: 400 A: f/1.4 S: 1/160|
We’re getting creative with food lately in the Grandy household, as I don’t want to be dragging the kids to the grocery store every day (I mean it is summer, come on). So, I find myself scrounging the pantry and fridge for some new and tasty lunch and dinner ideas. Zoe has been super helpful at creating some fun pantry lunches. She made a cheese quesadilla with salami in it last week, and she’s been awesome at packing leftovers for lunch to take to her intense dance camp. Eli just happily eats whatever combination Zoe and I throw at him. He’s not a picky eater at all.
kale, pluot and ricotta pizza:
- 1 slice whole wheat nann bread
- ricotta cheese – approximately 2 tablespoons, it’s really based on taste and personal preference
- 1 dinosaur or lacinato kale leaf – de-stemmed and thinly sliced
- 1 pluot or plum, sliced thin – I used a red pluot
- 1 teaspoon extra virgin olive oil
|ISO: 400 A: f/2.2 S: 1/80|
If you don’t have ricotta on hand, you can try another soft cheese such as goat cheese.
Here is my how I set up the pizza to be photographed. As you can see, I have tons of natural light with the french doors, (almost to much, I think). I used a black foam board for the background as well as on the right side (opposite side of where the light was coming in from). The black helped to create a mood, and to showcase the colors on the pizza.
I will explain more about boards and such in part 2 of my food photography workshop.