Step 1

Dry ingredients: In a large liquid measuring cup or medium bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.

Step 2

Cream ingredients: With a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. With the mixer on medium, beat in the egg, vanilla and almond extract just until blended.

Step 3

Add dry ingredients: With the mixer on low, add the flour mixture to creamed mixture and beat just until combined (don’t overmix!). Use a spatula to finish mixing the last flour streaks in.

Step 4

Chill: Press plastic wrap against the surface of the dough and chill for 20 minutes, up to 1 day. If chilling longer than 2 hours, let the dough sit at room temperature for 20-30 minutes (otherwise it will be too stiff to spread).

Step 5

Spread dough: Preheat oven to 350 degrees F. Grease a 12-inch pizza pan with nonstick spray, even if it’s a nonstick pan. (This is the pan I use. Do NOT use a pizza crisper with holes/vents) . Press and/or roll the chilled dough into a 9–10-inch circle. See NOTES for more pan options.

Step 6

Bake: Bake for 15-17 minutes or until the edges are very lightly browned (don’t overbake or it will be crispy instead of soft and chewy). Cool crust completely before frosting.

Step 7

Beat cream cheese: With a handheld or stand mixer fitted with a paddle attachment (recommended), beat the butter and cream cheese on medium speed until creamy – about 2 minutes.

Step 8

Add remaining ingredients: With the mixer on low, add remaining ingredients. Increase speed to high and beat for 2 full minutes.

Step 9

Adjust as needed: Add more powdered sugar if the frosting is too thin or milk 1 teaspoon at a time if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Step 10

Frost crust: Spread the frosting over the cooled sugar cookie crust in an even layer.

Step 11

Decorate fruit pizza with fruit as desired: I recommend starting from the outside edges and working your way in with alternating fruits.

Step 12

Glaze: Transfer apricot preserves to a microwave safe dish. Microwave for 30 seconds or until spreadable. Lightly brush the fruit with the glaze. If it becomes too difficult to spread, return the glaze to the microwave.

Step 13

Serve: Cut into slices and serve immediately, or refrigerate for up to 12 hours for best flavor and texture.