In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a hand or stand mixer.
Beat in the egg and vanilla extract until well combined.
In another bowl, sift together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing just until incorporated.
Roll out the dough into a ¼-inch thick circle that fits onto a pizza pan.
Chill the dough in the refrigerator for 30 minutes to firm up.
Preheat your oven to 350°F (175°C).
Bake the cookie crust for 12-15 minutes or until the edges are lightly golden.
Allow the crust to cool completely before adding the toppings.
For the fruit dip layer:
In a mixing bowl, whip together the cream cheese, marshmallow fluff, and vanilla extract until completely smooth and creamy.
To assemble the fruit pizza:
Spread the creamy fruit dip evenly over the cooled cookie crust.
Artfully arrange an assortment of sliced fresh fruits on top of the fruit dip layer. You can use strawberries, kiwis, bananas, grapes, or any of your favorite fruits.
Notes
Choose fruits that aren’t overly juicy to prevent the cookie crust from becoming soggy. Also, consider a colorful variety to make your fruit pizza visually appealing.
Don’t skip the step of chilling the dough, as this helps to prevent the cookie crust from spreading too much during baking.
This fruit pizza is best served the day it’s made. If needed, store it in the refrigerator for up to a day, but keep in mind that the crust may soften over time.
Feel free to get creative with the fruit dip layer by adding citrus zest or mixing in a bit of yogurt for a tangy twist. You can also experiment with different shapes and sizes for the cookie crust.