In the bowl of a mixer add the softened butter and the powdered sugar. Cream together until fully mixed. Note: I use salted butter for this recipe and therefore I don’t add any additional salt. If you use unsalted butter you’ll want to add ¼ teaspoon of salt.

Add the egg and vanilla to the butter mixture and continue to mix until they are fully incorporated.

In a medium bowl combine the flour and baking powder and whisk together.

A cup at a time add the flour mixture to the butter mixture, continue mixing until the dough begins to come together and pull away from the sides of the bowl.

Remove the dough from the bowl and place on a floured surface. Roll into a large sheet ¼ inch thick.

Using a 9 inch cake pan and a knife cut out a 9 inch circle. Do this by placing the cake pan on the dough (lightly don’t press down), and trace around the bottom with your knife..

Gently lift the cut cookie dough and place it on a lined baking sheet. I use parchment paper, you can also use a silpat mat.

Bake for 7-8 minutes, or until the edges begin to turn a light brown. Remove from the oven and let cool for 3-4 minutes then move to a baking rack to cool completely.

This recipe makes 2 9-inch fruit pizzas so you will repeat the process by pressing the leftover dough back together, rolling it out, cutting it, and baking.

If you only want to make 1 9-inch pizza you can wrap the dough in plastic wrap and place in a freezer bag before storing in the freezer for up to 3 months, or storing in the refrigerator for 1 week.

In the bowl of a mixer combine softened cream cheese and powdered sugar. Whisk together until fully mixed. Add vanilla and continue whisking until the frosting is smooth and creamy.

Spread cream cheese frosting over completely cooled sugar cookie crust. This doesn’t need to be super thick so you’ll need between 2 tablespoons and ¼ cup of frosting.

Arrange your fruit on top of the frosting.

Cut and serve.