mins. If it's still very sticky, keep adding flour until it starts to behave. Ideally you want a very elastic, smooth ball of dough that can be stretched. I found I had to use about a cup and a half of flour until it stopped being sticky. Use a rolling pin (or bottle of wine) to smooth your dough into a pizza shape (don't worry about making it too round, we don't want it to look shop bought!). Get it as thin as you possibly can and then transfer to a lightly floured piece of aluminium foil. Smear with a thin layer of tomato sauce. To make this, grab 1 can of tomatoes, drain the liquid out of it and keep the plump little toms. Throw these into a processor/blender with a tsp of oregano, a clove of garlic & a tsp of salt. Blend. Done. Next you'll want to spoon your pesto on top. Homemade pesto is a completely different animal to the stuff you buy in a jar. It's punchy, fresh & just oozes summer! The colour alone makes it worth whipping up your own batch. Grab one large basil plant, and roughly tear all of the leaves off. Throw some of the stems in too. Put them into a food processor with 50g of raw pine nuts, a cup of grated parmesan, two smallish cloves of garlic, half a cup of olive oil and a large pinch of salt. Blend until smooth. Now, just before you pop