1. Add salt, olive oil and yeast to the high-gluten flour and put it in a basin.
2. Slowly add warm water.
3. Knead into a smooth and cut dough of moderate hardness.
4. Set aside to fully ferment until the dough is twice as large and the bottom is honeycomb.
5. Drain the syrup from the canned fruit, as long as the fruit is granulated.
6. Spread a thin layer of oil on the pizza pan.
7. The fermented dough is rolled out gently, slightly larger than the pizza pan, and a small hole is made with a fork (it can be square or round, depending on your preference and the type of mold).
8. Put the peanuts in the oven at 160°C and bake for 8 minutes to set the shape.
9. Change the fruit pieces with a knife and cut them into smaller pieces.
10. Take out the baked pie and discard the peanuts.
11. Spread a layer of tomato sauce.
12. Sprinkle a layer of mozzarella cheese.
13. Sprinkle with fruit diced.
14. Spread a layer of mozzarella cheese and bake it in the oven at 160°C for 20 minutes, and the surface cheese will melt and color.
15. After roasting, take out and cut into pieces.
16. Come and eat pizza.
