Fruit Pizza Sugar Cookie: Perfect Chewy Crust

Instructions:

1. Using an electric mixer, beat the softened butter (crust portion) and granulated sugar until light and fluffy, about 3 minutes. Scrape down the bowl.
2. Add the egg and 2 teaspoons of vanilla extract. Beat until fully combined, ensuring no streaks of egg remain.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix.
4. Form the dough into a cohesive ball, wrap it in plastic, and chill in the refrigerator for 20 minutes. This helps prevent the dough from spreading.
5. Preheat oven to 350°F (175°C). Press the chilled dough evenly onto a greased 12-inch pizza pan or a large baking sheet lined with parchment, leaving a slight edge/rim. Bake for 12–15 minutes, or until the edges are lightly golden brown.
6. Transfer the baked sugar cookie crust to a wire rack and allow it to cool completely before frosting (this prevents the frosting from melting).
7. Beat the softened cream cheese and the remaining butter until smooth and lump-free. Gradually add the sifted powdered sugar and 1 teaspoon of vanilla, beating until creamy. Add milk or cream, a tablespoon at a time, until the frosting reaches a desired spreadable consistency.
8. Spread the cream cheese frosting evenly over the cooled crust, leaving a small, clean edge.
9. Artistically arrange the mixed fresh fruit over the cream cheese frosting.
10. In a small saucepan, gently warm the apricot or peach jam with 1 tablespoon of water or lemon juice until thin and smooth. Brush or drizzle this glaze over the fruit to add shine and prevent drying.