SUGAR COOKIE CRUST

1. In a medium bowl, whisk together the flour, baking powder, salt & cornstarch, and set aside.
2. In a larger bowl, add the butter and mix on high speed with a hand mixer until the butter is light and creamy, about 1 minute. Add the sugar, and mix on medium to high speed until it’s smooth again. Add the egg and vanilla and mix to combine, about 30 seconds. Scrape down the sides of the bowl as needed. Add the dry ingredients and mix on low speed until all the dry ingredients are incorporated. Don’t overmix.
3. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
4. Preheat oven to 350 degrees. Lightly grease a round 12-inch pizza pan.
5. Using your hand, press the dough evenly across the pizza pan, stopping at the edges. Do not spread the dough  up the sides of the pan. Bake for approximately 15 to 18 minutes, until the edges are lightly browned. (my oven took 17 minutes).  Do not overbake the crust. You want the result to be a slightly chewy crust. Cool the crust completely before adding the topping. I refrigerated mine while making the topping and prepping the fruit.

TOPPING

1. Add the cream cheese to a large mixing bowl of a stand mixer. Using the whisk attachment, mix the cream cheese on high speed until it’s very light and creamy. Transfer the cream cheese to a small bowl and set aside. Add the heavy whipping cream, powdered sugar, salt, and vanilla to the same large mixing bowl. Place an old towel over the stand mixer and mix on high speed until the whipping cream is stiff. Add the cream cheese back to the bowl and mix on low speed until it’s incorporated with the whipping cream. Don’t overmix.
2. Spread the topping evenly over the sugar cookie crust. Arrange whole or sliced fruit over the topping. Slice and serve immediately or refrigerate for up to 3 days.