Preheat your oven to 375°F. Press the cookie dough mixed with flour onto a greased 12-inch pizza pan or large baking sheet, creating an even layer with slightly raised edges.

Bake for 12-15 minutes until the edges are lightly golden but the center still looks slightly underbaked. Let it cool completely on the pan.

In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add powdered sugar, then mix in the Greek yogurt and vanilla extract until smooth and spreadable.

Once the cookie crust is completely cool, spread the cream cheese mixture evenly across the surface, leaving a small border around the edges.

Arrange your fruit in colorful patterns across the cream layer, starting with larger fruits like strawberry slices, then filling in with smaller berries. Pat the fruit dry with paper towels first.

Warm the apricot jam in the microwave for 20 seconds, then strain it to remove any fruit pieces. Brush this glaze lightly over the fruit.

Refrigerate for at least 2 hours before serving. Cut into wedges like traditional pizza.