Fruit Pizza

Cream together the butter and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand held mixer) until light and fluffy - about 1 to 2 minutes.

Add egg & vanilla and beat until combined.

In a small bowl combine flour, baking powder, baking soda & salt.

Add dry ingredients to the wet ingredients in the standing mixer and beat until combined.

Transfer the dough from the mixer to a lightly floured surface and shape it into a circle. Then, cover it with saran wrap and chill it in the refrigerator for 1-2 hours or overnight.

After the dough is chilled, preheat the oven to 350 degrees F and line a large baking sheet or round pizza pan (preferred) with parchment paper.

On a lightly floured surface, roll out the dough into a 12” inch circle, then transfer it to the prepared baking sheet.

Bake in the preheated oven for 10 minutes, or until the edges are lightly browned and the cookie looks a little puffy. Please do not overbake.

Let the cookie cool on the baking pan until it has reached room temperature. To speed up this process you can put it in the freezer or refrigerator.

While the cookie is baking, make the frosting.

Add room-temperature cream cheese and butter to the bowl of a standing mixer (or in a large bowl with a handheld mixer) and beat until combined (about 1-2 minutes).

Add vanilla, salt and powdered sugar and beat until smooth. Set aside but do not chill.

Transfer the cooled sugar cookie crust to a round, flat serving plate or platter.

Evenly spread the cream cheese frosting on top of the sugar cookie crust.

Arrange the chopped fruit of your choosing on top of the frosting in any pattern you'd like.

Chill for at least 2 hours before serving.