After a slice, I'm sure you'll agree, Fruit Pizza is the best dessert out there. Fresh fruit layered on top of a sweet cream cheese spread, sitting upon a cross between shortbread and cookie crust. One bite and you'll be hooked.
Preheat the oven to 350 degrees F.
Mix together flour, brown sugar, icing sugar and butter until a soft ball forms. Spread this out using your fingers into a 12" pizza pan, creating a circle. Bake for 12 minutes or until crust is golden brown. Remove from oven and cool.
In the meantime, Beat the cream cheese, white sugar and vanilla on medium until smooth, about 4 minutes. Spread the cream cheese mixture on top of the crust, leaving about a 1/4 inch of crust untouched.
Arrange the fruit in any pattern you prefer. You may also cut it fine like a salsa and spoon it over the pizza.
Finally, mix the apricot jam and water to form a glaze. Spoon or brush this over the fruit on top of the pizza. Serve immediately or store in the fridge.
The fruit on this pizza does tend to be a little watery. Pat your fruit dry as best you can, but you will want to eat this the day it's made.
Adapted from S. Carmody's recipe and found in the Fort Frances Gymnastics Academy: the best of Summer cookbook.