Step 1

Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.

Step 2

For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.

Step 3

Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't overmix).

Step 4

Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.

Step 5

Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.

Step 6

For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

Step 7

Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.