Classic Fruit Pizza Dessert

• Prepare the crust: In a large mixing bowl, cream the softened butter for about 1 minute on medium speed with a hand mixer or stand mixer fitted with a paddle attachment. Once blended, add the sugar and continue to beat on medium speed until fluffy and light in color. Mix in the egg and vanilla extract. As needed, scrape down the sides.
• In a medium mixing basin, combine the flour, salt, baking powder, baking soda, and cornstarch. Slowly add the dry ingredients to the wet components while the mixer is running on low speed. When the dough is entirely incorporated, tightly wrap it in plastic wrap and place it in the refrigerator for 30 minutes to 1 day. If you don't chill your cookie dough, it will spread over the sides of the pan.
• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 12-inch pizza pan. Remove the chilled cookie dough from the refrigerator and press it into an even, flat circle on the pizza pan, as shown above. Bake for 18-20 minutes, or until the edges are lightly browned. Overbaking will result in a tough crust. Allow the crust to cool completely before decorating. After 10 minutes of cooling at ambient temperature, I put the crust in the refrigerator to speed up the process.
• I usually chop the fruit during this time (while the crust cools).

To prepare the frosting, follow these steps: 

• In a medium mixing bowl, beat the cream cheese and butter together on medium speed for 2 minutes, using a handheld or stand mixer fitted with a paddle or whisk attachment.
• Add 1 tbsp cream and confectioners' sugar, 2 minutes of beating ,Add the vanilla extract and 1 tbsp cream if necessary to thin out. 1 minute of beating Spread over the cooled sugar cookie crust in a thick layer. Decorate with fresh fruit.
• Serve cut into slices. Leftovers can be stored in the refrigerator for up to three days.