From the Kitchens of Amy & JJ 

This is a fun and festive summer treat! This recipe is from Sallysbakingaddiction.com and can be customized to your fruit preferences – and the holiday!
As stated in the recipe online, try to steer clear of watermelon on fruit pizza because the water content can make the pizza soggy. Banana slices will get brown. And, always cut pieces of fruit in small, easy to eat bites.
And, get creative with the design of the fruit on the pizza! Make the fruit into color flowers, a rainbow or red (strawberries) and blue (blueberries) for the 4th of July!
Fruit Pizza
Ingredients:
Sugar Cookie Crust
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Topping:
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
3 Tablespoons (43g) unsalted butter, softened to room temperature
1 and 1/4 cups (150g) confectioners’ sugar
1 teaspoon pure vanilla extract
3 cups (about 400g) assorted sliced fresh fruit

Instructions
Make the crust: Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and beat on low speed until combined. Once completely combined, cover the dough tightly and chill in the refrigerator for 20 minutes and up to 1 day. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening onto pan will be difficult.)
Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray (even if it’s a nonstick pan). Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 9–10-inch circle, about 1/3-inch thick. Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined. Yields 1 and 1/2 cups (about 390g) frosting. Spread a thick layer over the cooled sugar cookie crust. Decorate with fruit.