1 (17 oz.) roll refrigerated sugar cookie dough, softened
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tbsp. finely grated orange peel (optional)
1 tbsp. milk
Assorted fruits in season: strawberries, kiwi, blueberries, grapes, cantaloupe, honeydew, watermelon, peaches, etc.

GLAZE:

1 c. orange juice
1/2 c. water
1/4 c. lemon juice
1 c. sugar
2 tbsp. cornstarch

Preheat oven to 375 degrees. Cut roll of cookie dough in half. Press half of the cookie dough into a 12-inch pizza pan, smoothing out to the edges. (Save other half for another use.) Pierce with fork and bake 10-15 minutes. Cool completely.

Combine cream cheese, sugar, orange peel and milk; blend until smooth. Spread evenly on cooled crust. Arrange fruit in circular pattern on cream cheese layer. Top with glaze prepared by mixing orange juice, water and lemon juice in small saucepan. Bring to a boil and cook 1 minute.

Combine sugar and cornstarch and add to liquid. Cook until thickened. Cool before pouring over fruit. Chill pizza. Slice into wedges to serve.