• Heat oven to 350°F. Spray a 12-inch pizza pan with cooking spray.
• Press refrigerated dough evenly onto your prepared pan to create a circle shape. Bake for 14-16 minutes or until light golden brown around the edges. Cool completely, while you slice your fruit (except bananas) and prepare the frosting and fruit glaze.
• Put the pizza pan on top of a wire cooling rack to allow complete cooling while completing other steps.

Fruit Glaze

• In a small saucepan over medium heat, add cornstarch, fruit juice, sugar, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to the back of a spoon), about 5 to 7 minutes.
• Remove the saucepan from heat and allow the glaze to cool to room temperature while starting the frosting.

Frosting

• With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese and vanilla. Gradually beat in powdered sugar until smooth and creamy.
• Cut up all of your fruit, saving the bananas for last.
• Spread frosting over cooled cookie crust, and arrange the fruit on top.
• Paint the fruit glaze over all of the fruit, especially the bananas.