1 hour before cooking: set cookie dough and cream cheese out to come to room temperature.

Place 1 rack in the middle of the oven and pre-heat the oven to 350 degrees F.

Line a 13 x 19 Half-Sheet Baking Pan with parchment paper.

Break up dough and press evenly in bottom of pan to form crust. It should be no more than 1/4 inch thick. Bake 20 - 22 minutes or until golden brown. It will puff alarmingly as it’s baking. Ignore that. It will be fine.

When done, remove pan from oven to sit on a cooling rack until completely cool, about 30 minutes.  

While the cookie is baking/cooling you can make the frosting.

In a medium bowl, beat together cream cheese, powdered sugar and vanilla with electric mixer on medium speed until fluffy. Spread frosting over cooled crust.  

While the cookie is baking/cooling you can prep the fruit. Peel and slice the kiwi. Cut the tops off the strawberries and quarter or halve the berries.

Gently place all fruit topping in a medium bowl. Microwave apple jelly for 20 seconds. Stir jelly until smooth. Pour jelly evenly over fruit. Gently toss to coat all fruit. Scatter fruit over frosting. 

Refrigerate until chilled, at least 1 hour and up to 4-5 hours. To serve, cut into 4 rows x 6 row squares. Cover and refrigerate any remaining pizza.

Variations:

• Add grated orange zest to the frosting for a fun citrus kick.

• Pineapple, mango and kiwi slices topped with shredded coconut and macadamia nuts make a festive tropical pizza.

• You can also drizzle melted white or semi-sweet chocolate over the pizza to take it up another notch.