Use a stand mixer with a paddle or a hand-held mixer to cream butter until creamy, add sugar and continue to cream until light and fluffy.
Add egg, vanilla extract, and continue to mix until all light and fluffy.
Whisk all the dry ingredients; flour, baking soda, cornstarch, and salt.
Gently add the dry ingredients into the butter mixture.
Scoop the dough into a plastic wrap and refrigerate for at least 30 minutes. You can refrigerate more than that. Don’t skip this step because the dough will spread or won’t hold up if you bake without chilling it first.
At the final 15 minutes of chilling the dough preheat the oven to 350 degrees F.
Grease a pizza pan with cooking spray or butter, then sprinkle sugar over it.
On a worktop sprinkle with flour, roll out the dough and gently place on the greased pan. Bake for 15-20 minutes or until when the dough is brown on the edge. Mine was done to my satisfaction at 18 minutes mark.
You don’t want to over bake so the dough doesn’t come out hard.
You can see the close-up look of the edge.
While the dough is baking, mix the frosting by creaming the cheese and butter using a hand mixer on medium speed until smooth about 1 minute.
Add the confectioners’/powder sugar and continue to mix.
Add the vanilla extract and mix. If the frosting is too thick use a tablespoon of milk to thin out. Chill the frosting while the dough is baking.
After baking, bring the crust to the room temperature then place in the refrigerator for about 10-15 minutes.
While the crust is chilling, cut up the fruits.
Bring the crust out and decorate by spreading the frosting over the crust then the fruits.
You can alternate the fruits as you desire.
Slice and enjoy.