1 2/3 cups (236g) all-purpose flour, preferably unbleached (scoop and level to measure)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup (150g) granulated sugar
12 Tbsp (170g) unsalted butter, at room temperature
1 large egg, at room temperature
2 tsp vanilla extract
Cream Cheese Topping
1 (8 oz) pkg. cream cheese, nearly room temperature
6 Tbsp (38g) granulated sugar (or a little more to taste)
1/2 tsp vanilla extract
Fruit Layer
5 cups (approx.) assorted fresh fruit*
1/4 cup apricot preserves, pressed through a sieve to remove lumps
1 Tbsp water
Instructions
Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
Add flour mixture then blend just until combined.
Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
Bake in preheated oven about 11 – 13 minutes until just baked through.
Remove from oven and let cool completely on a wire rack.
For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
Spread topping over cooled crust.
For the fruit layer: Decorate pizza with fruit as desired.
In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
Serve within a few hours of preparing for best results. Store in refrigerator.
