There is no greater food on Earth than pizza.

I make myself pizza if it comes down to that drastic measurement.
-Corey Haim, actor

My situation may not be quite as drastic as Corey's was, but thankfully, cookbook writer Keda Black stuck my fave dish- Pizza Margherita - at the start of the book that I'm working through. I bought a couple of bases so I could be sure I'd get it right. Challenges:

1. I live in a 1-bedroom council flat. The kitchen is tiny, with limited workspace.
2. I don't own a garlic crusher. Instead I used a knife, cutting it as thin as possible, kind of like they do in Goodfellas' prison scene.
   
   
     
   Keda suggested flattening cherry tomatoes with a spatula to make the sauce, which I would never have thought of. I'd have gone for a tube of puree like I used to at my mum's. I'd also have automatically used Cheddar- Keda wisely listed Mozzarella.

The result: a taste sensation. A thousand times more flavoursome than a Tesco pizza. There's plenty of cheese in this blog post already, but regardless: I'm moving forward here. I'm getting good in the kitchen, and no longer feeling like a culinary lost boy. (That's a Corey Haim tie-in joke. Never mind.)