Preheat the oven and prepare the dough - Preheat the oven to 350°F. Roll out the sugar cookie dough on a lightly floured surface to fit a 12-inch pizza pan or large baking sheet. Transfer the dough to the pan or sheet lined with parchment paper. If the dough is too soft to handle, refrigerate for 15-20 minutes before rolling it out.

Bake the crust - Bake the crust for 12-15 minutes or until lightly golden brown. Let it cool completely before adding the filling and fruit toppings.

Make the filling - In a mixing bowl, beat the cream cheese until smooth. Gradually add the heavy whipping cream, vanilla extract, and powdered sugar, and beat until creamy and well combined. Make sure the cream cheese is at room temperature before mixing, or it will be difficult to achieve a smooth texture.

Assemble the Fruit Pizza - Spread the cream cheese filling over the cooled crust, leaving a small border around the edge. Arrange the fresh fruit on top of the filling in a colorful pattern. Warm the apricot preserves in a small saucepan over low heat until melted, then brush the glaze over the fruit. Be creative with your fruit arrangement, and have fun with it! You can use any fruits you like or have on hand. To make the glaze more runny, add a splash of water to the apricot preserves while heating.

Chill and serve - Chill the Fruit Pizza in the refrigerator for at least 30 minutes before serving. Slice and serve chilled. Leftovers can be stored in the refrigerator for up to 3 days. The crust may become soggy over time, so it's best to consume it within the first day or two.