Zest of 1 lemon, divided (use the other half for the frosting)
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
2 tablespoons granulated sugar
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh lemon juice from 1 lemon (1-2 tablespoons)
Other half of lemon zest from above
Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you’ll have to test this out since I’ve only used a 10-inch tart pan).
For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.
Bake the dough for 10-12 minutes, or until very lightly browned. Don’t overbake as the crust will become dry. Cool the crust on a wire rack completely.
In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.
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