Combine the flour, yeast and salt together in a bowl and make a well in the middle.
Mix the oil into the warm water and pour into the well in the middle of the bowl.
Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic.
Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film.
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size.
While the dough is rising, take this opportunity to make your other bits.
Mix the prawns together with the garlic, parsley and olive oil and marinate in the fridge until needed.
To make the sauce, heat a small splash of oil in saucepan and fry the garlic for a couple of minutes until golden. Add the remaining sauce ingredients and leave to simmer for 10 minutes to thicken.
Mash the sauce with a potato masher to squish the tomatoes and then set aside until you are ready to top your pizza.
Turn the oven to 220’C and place two pizza stones in to heat up – if you don’t have one then just a suitable large tray)
When the dough has doubled in size, knock it back and divide the dough in two. Roll each ball out until it is about 1mm thin in a circular shape and place on the hot pizza stone.
Ladle some sauce onto the pizzas and top with the mozzarella cheese.
Take half a teaspoon piece of the mascarpone and scatter these over the pizza.
Finish with the prawns and then bake the pizzas for 10-12 minutes until golden and crisp.