Preheat oven to 350 degrees. Cut a sheet of parchment paper to fit a 13” to 15” round pizza pan or small baking sheet.
Prepare cookie dough according to recipe instructions. Then, shape the cookie dough into a large ball and place it on the parchment cut-out. (The parchment cut-out should be on your countertop so you can more easily roll-out the dough.)
Cover dough with a second larger sheet of parchment paper and use a roller to roll out the dough between the two sheets of parchment to almost the same size as the bottom parchment cut-out (see photo in “step one” above).
Remove the top sheet of parchment. Then carefully slide the cookie dough onto the pizza pan (or baking sheet) by pulling it along by the parchment cut-out. (The cookie crust should remain on the parchment cut-out.)
Bake the cookie crust until firm to touch and slightly golden brown around the edges (about 10-15 minutes, depending on the recipe used). Allow to cool completely.
While cookie crust is cooling, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, blend the cream cheese, honey and vanilla until smooth and creamy. Cover and leave on the counter (do not refrigerate).
Next, peel and slice an assortment of your favorite seasonal fruit.
Then, spread the cooled cookie crust with the cream cheese mixture and decorate with sliced fruit arranged in a decorative pattern.
Place the fruit pizza in the fridge for about 30-45 minutes to chill. Then slice and enjoy!
Please note: Due to the moist ingredients, the crust will soften the longer it sits. So for best results, serve the fruit pizza within an hour or so of decorating it.