In a bowl, using a hand mixer cream together the sugar and the butter until it’s well combined and creamy (about 1 minute). Mix in the egg and the vanilla extract.
Add the flour along with the baking powder and salt, and beat with the mixer on slow speed until just combined.
Line a 12-inch pizza pan with parchment paper, grease your hands with cooking spray then spread the dough in the pan in an even layer. You will have to use your hands to press down the dough.
Bake in the oven for 13-15 minutes. The cookie base does not have to brown, it might look undercooked but that’s totally fine as baking it for longer will dry it out. Remove from the oven, and cool completely on a cooling rack.
To make the cream cheese frosting, whip the cream cheese with the powdered sugar and vanilla extract. Add the powdered sugar in batches to avoid getting a sugar storm.
Once the cookie base has cooled completely, using a spatula spread the cream cheese frosting over the cookie dough base, and then decorate with fresh fruit creating a pattern. Drizzle/brush the fruit with honey if desired.
Notes
If you don’t have a pizza pan, you can make this in a 9x13-inch cookie sheet or a jelly roll pan.
Pizza pans with holes or without holes work here as long as you line them with parchment paper.
You can use store-bought cookie dough.
If the cookie dough is too soft/warm and difficult to work with, chill it in the fridge for 15 minutes.
For a richer frosting, double the cream cheese, and the powdered sugar.
Use fresh fruit that does not brown quickly. Avoid apples and bananas, use berries, mangoes, kiwi, pineapple, grapes, or clementines.
You can also use this recipe to make 6-10 mini fruit pizzas.