Follow the instructions for the fruit pizza dough, steps 1–3. You could also use store-bought sugar cookie dough. Cool crust completely before decorating.

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, lemon zest, and lemon juice. Beat for 1 minute or until creamy and combined. Spread a thick layer over the cooled sugar cookie crust.

Garnish with fresh fruit. To make the optional glaze, whisk together a Tablespoon each of apricot preserves and lemon juice, warm for about 15 seconds in the microwave, then brush on top of the fruit.

Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.