1 roll sugar cookie dough (15 oz.)

Pat into 12 inch pizza pan. Bake 15 minutes at 375 degrees.

1 (8 oz.) cream cheese
4 tbsp. confectioner's sugar

Spread on top of cooled crust.

1 (16 oz.) can apricot halves. Reserve 2/3 c. syrup

(NOTE: you can use any fruit, I've used sliced kiwi. Other recipes suggest bananas, grapes, apples, anything goes.)

1 pt. strawberries
1 slice pineapple (or pineapple chunks)
1/2 c. raspberries

Arrange fruit on top of crust. A pattern or all over.

2/3 c. apricot juice
2 tbsp. granulated sugar
2 tbsp. cornstarch
1/2 tsp. pumpkin pie spice
1/2 c. red currant jelly or a simple glaze
1/2 c. sugar
2 tbsp. cornstarch
1 c. fruit juice, apricot or pineapple

Spoon syrup on fruit (Note: 1 portion of topping covers 2 pizzas).

Chill pizza, cut in wedges and serve.