Step 1

Heat oven to 375 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray). Break up cookie dough over prepared pizza pan. Press dough evenly in bottom of pan. Spread into an even layer to completely cover bottom of pan.

Step 2

Bake 13 - 14 minutes. Over baking will lend a hard crust. Center will be soft, but will set during cooling. Remove from oven and cool completely on a wire rack. Allow crust to cool completely before decorating.

Step 3

In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese with sugar and vanilla until light and fluffy.

Step 4

Spread evenly over cooled crust.

Step 5

Arrange fruit over cream cheese. Decorate the pizza with sliced fresh fruit using whichever fruit you love and in any pattern you love. The more colorful the fruit, the better.

Step 6

Heat oven to 375 degrees. Bake 12 – 14 minutes until edges are golden. Cool completely on a wire rack. Then the fruit pizza is decorated with fresh fruit and we’re ready to serve. You can serve right away or refrigerate 2 hours then cut into slices. If you’re feeling fancy, you can garnish your fruit-topped pizza with white chocolate drizzle, chocolate syrup, caramel sauce or a variety of fruit purees for added color and taste. Pizza may be stored in the refrigerator, loosely covered, for up to 4 hours. Best served fresh as the fruit will begin to release juice the longer it sets. Baked, unfrosted cookies can be stored at room temperature for up to 4 days. Unbaked cookie dough can be stored in the refrigerator for up to 3 days. You can definitely freeze the crust. Just cool it and wrap it tightly and freeze. You can freeze it up to 2-3 months. Thaw and add topping and fresh fruit.