Make the cookie crust:

• Preheat your oven to 350°F (175°C). Grease a 12-inch pizza pan or line with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the egg and vanilla extract, and beat until well combined.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
• Press the dough evenly into the prepared pizza pan, forming a crust about 1/4 inch thick.

Bake the crust:

• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.

Prepare the cream cheese spread:

• In a mixing bowl, beat the softened cream cheese until smooth.
• Add the powdered sugar and vanilla extract, and beat until well combined and creamy.

Assemble the fruit pizza:

• Once the cookie crust has cooled completely, spread the cream cheese mixture evenly over the crust, leaving a small border around the edge.

Arrange the fruit topping:

• Arrange the sliced fresh fruits over the cream cheese spread in a decorative pattern. You can layer them or arrange them in rows depending on your preference.

Optional glaze:

• If desired, heat the apricot preserves or fruit jelly in a small saucepan over low heat until melted and smooth. Brush or drizzle the glaze over the fruit topping to add shine and preserve freshness.

Chill and serve:

• Refrigerate the fruit pizza for at least 1 hour before serving to allow the cream cheese spread to set and flavors to meld.
• Slice into wedges and serve chilled. Enjoy your colorful and delicious Fruit Pizza!