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.