Preheat oven to 350 degrees F.

In a large bowl or stand mixer, beat butter and sugar until soft and fluffy, a good 3 minutes, scraping the sides.

Add eggs and 2 teaspoons vanilla. Beat well, scraping sides, at least 1-2 minutes.

You can combine the dry ingredients in a separate bowl if you like, but I'm lazy, so I add some of the flour, then stir the salt and baking powder into the flour. Stir well, then beat in the rest of the flour. Once the flour is incorporated stop mixing. You don't want to overdo it.

Cover the bowl (or wrap the dough in plastic) and refrigerate for at least an hour.

Lay out a sheet of parchment paper on a work surface. Use a rolling pin to roll the dough into a circle. Mine came to about 14-15 inches across. You could easily roll it into a rectangle too, if that fits your pan better. Transfer the dough (still on the parchment paper) to a baking sheet.

Bake at 350 for 20-25 minutes, or until the cookies is very light brown on the edges.

Let cool completely. Chill if desired.

Meanwhile, make the frosting. Beat the cream cheese and 1/2 cup butter in a bowl until well combined, 1 minute, scraping sides. Add vanilla and beat.

Add powdered sugar 1 cup at a time. Beat well, scraping sides and bottom.

Spread the frosting over the cooled cookie.

Arrange the fruit on the fruit pizza however you like.

At this point, you can chill it to get it nice and cold, or serve it right away. I like it both ways.