Let butter soften at room temperature for about 30-35 mins.
Adjust oven rack to middle position. Preheat oven to 350 degrees.
In a bowl whisk: flour, baking powder, and salt together. Set aside.
Beat the butter and sugar with an electric mixer on medium speed. 3-6 minutes, until light and fluffy.
Beat in vanilla, then eggs one at a time, until combined, about 30 seconds. Scrape down beaters and bowl as needed.
Reduce mixer speed to low and slowly add in flour mixture, until combined, about 30 seconds.
Stir the dough with a rubber spatula to make sure it's well combined.
Spray pizza pan with non-stick spray.
Then put dough into the pan. Use fingers or spatula to spread dough thinly. If dough is too sticky, use a tiny bit of water on fingertips to even out the top.
Bake 10-16 mins, until golden brown center. Rotate pizza halfway through baking to insure evenness. Make sure center is done.
Cream Cheese Spread * I wouldn't recommend using low-fat or non-fat cream cheese. It will make the spread soupy.
Let the cream cheese and butter soften at room temperature for about 30-35 mins.
In an electric mixer on medium-high speed beat: cream cheese, butter, sour cream, vanilla, and salt. About 2-4 minutes, until smooth.
Reduce mixer to medium-low speed. Slowly add in confectioners sugar. About 4-6 minutes, until smooth.
Increase mixer to medium-high speed. Beat 4-6 minutes, until light and fluffy.
Spread on top of cookie. Make sure the cookie is completely cool or the cream cheese spread will melt.
Wash the fruits. Some ideas for fruit: strawberries, blackberries, raspberries, blueberries, grapes, kiwi, mandarin oranges, and pineapple.
Towel dry the fruit really well or pizza will turn soggy.
Decorate the fruit pizza however you like.
... Done!! Can refrigerate before serving.