For the Cookie Crust:

1. In a medium bowl, cream together sugar, butter and vanilla. Scrape downsides of the bowl.
2. Add eggs, beating after each egg; beat thoroughly. 

3. In a separate bowl combine flour, baking powder and salt. Beat the dry ingredients into the creamed mixture.

4. Place parchment paper on a cookie sheet and place dough in the center. Roll out cookie dough to 1/4" in the shape of a circle. For best results, do not roll cookie dough too thin.

5. Bake at 350°F (180°C) for 12-17 minutes or until the underside of cookies turn golden brown.

For Frosting:

1. While the cookie crust is baking, whip cream cheese for 2-3 minutes on high until it is smooth. In a separate bowl, whip the heavy cream until it becomes stiff and peaks form.
2. Fold the whipped cream into the cream cheese and add in the powdered sugar and lemon zest. Mix well until it's smooth and creamy.
3. Cover and let chill in the refrigerator.
4. Remove the cookie crust from the oven and let cool for about 15 minutes. (You can speed up the process by placing it in the refrigerator.)
5. Once cooled, spread the frosting over the entire crust. Decorate the pizza using the fresh fruit in whatever design you choose.
6. Serve immediately. Cover and save the leftovers in the refrigerator for up to five days.

Recipe Notes: Cookie crust can be prepared ahead of time. This recipe is great for serving a crowd & can be kept in the refrigerator, covered, for up to 5 days.