• 250 g (8 oz) strong white flour, plus extra for dusting
  • ¼ teaspoon salt
  • 2 tablespoons caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 2 tablespoons olive oil
  • 150 ml (¼ pint) warm water
  • 150 g (5 oz) full-fat mascarpone cheese
  • 2 tablespoons icing sugar
  • ½ teaspoon vanilla essence
  • 2 peaches, pitted and sliced
  • 2 figs, quartered
  • 125 g (4 oz) fresh raspberries
  • 2 tablespoons maple syrup, plus extra to serve

Put the flour, salt, sugar and yeast in a bowl and mix together. Add the oil, then gradually stir in the measured warm water and mix to a smooth dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Put back in the bowl, cover with greased clingfilm and leave in a warm place for about 45 minutes until doubled in size.

Knead the dough for a second time, then roll out to 4 rough-shaped circles about 18 cm (7 inches) in diameter. Place on 2 greased baking sheets.

Mix the mascarpone with the icing sugar and vanilla essence, then spread over the pizzas leaving a rim of dough. Arrange the fruit on top. Leave to rise for 15 minutes. Drizzle with the maple syrup, then bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until the pizzas are golden and the bread bases cooked through.

Leave to stand for 5 minutes, drizzle with a little extra maple syrup, then serve.

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