In a food processor, add 1 3/4 cup flour, 1/2 cup granulated sugar, 1/4 tsp baking powder, 1/2 cup of cold cubed unsalted butter, 113 g cream cheese (also cut in cubes), and then 1 teaspoon of vanilla extract.
Now snap the lid on and begin pulsing the blades. You’ll want to do about 5ish pulses or until the butter gets down to the size of a pea.
Now add the dough into a large bowl and begin working it into a ball using your hands. It might not come together at first but have patience. Keep working it in and it will take shape as the butter slowly warms up.
Now place your dough onto a sheet of plastic wrap and shape it into a disk. cover the plastic wrap around it and place it in the refrigerator for about 30 minutes.
Meanwhile, begin working on the cream cheese frosting. In a large bowl, add 226 g softened cream cheese, 2 tbsp of softened unsalted butter, 1 cup of powdered sugar, and 1 tsp of vanilla extract.
Using an electric mixer beat all the ingredients together until it’s all well combined. Then set it aside.
Now take your dough out of the refrigerator, remove the plastic wrap and place it on a well floured surface.
Then add another generous sprinkle of flour on top and begin rolling it out using a rolling pin. Roll it out to about 14 inches in diameter. The. transfer your dough into a 14-inch pizza pan.
Generously poke the dough with a fork. Then bake at 350 degrees Fahrenheit for 20 minutes.
Once the sugar cookie crust has cooled Evelyn spread the cream cheese frosting on top.
Now add the sliced strawberries, kiwi, raspberries, and blueberries on top. Eat within a few hours.