Make the Crust

1. Preheat oven to 350°F (180°C). Prepare a 12 inch pizza pan with parchment paper on the bottom. Set aside.
2. Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Put the cookie dough onto the prepared pizza pan and spread evenly. I left about a half inch gap between the edge of the cookie dough and the edge of the pan. If the dough is a little sticky, you can use an offset spatula to spread it.
8. Refrigerate the cookie dough on the pizza pan for about 20 minutes, then shape the edges of the cookie dough to be more even if you’d like.
9. Bake for 10-15 minutes, or until the edges just begin to turn golden. Allow to cool completely on the pan. It will firm up as it cools. Be careful not to over bake the cookie base or you could end up with a firm crust.

Make the Frosting & Assemble

1. Once the cookie base is cool, start on the cream cheese topping. Add the cream cheese and butter to a mixer bowl and mix until well combined and smooth. Add the powdered sugar and vanilla extract and mix until well combined and smooth.
2. Spread the cream cheese mixture evenly onto the cooled cookie and refrigerate it so that it firms up while you prepare the fruit for topping it.
3. Slice up any larger fruits, pat them dry and decorate the pizza as desired. Cut and serve immediately after adding the fruit.