In a mixing bowl, combine the flour and granulated sugar, then add the softened butter. Mix until the dough is crumbly and begins to come together, then knead lightly until smooth. Chill the dough in the refrigerator for 30 minutes to relax the gluten and prevent spreading during baking.
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper and press it out evenly, with a slightly thicker edge for the crust.
Bake the crust in the preheated oven for about 15 minutes, or until it turns golden around the edges. Remove it from the oven and let it cool completely on a wire rack.
In a bowl, beat the softened cream cheese until smooth and fluffy. Spread the cream cheese evenly over the cooled crust, smoothing it with a spatula for a clean, even layer.
Warm the jam slightly if needed, then spread it gently over the cream cheese layer, creating a sticky base that helps hold the fruit in place.
Arrange the sliced fresh fruits on top of the jam in decorative patterns, filling in all available space for a vibrant, colorful display. Patience here ensures a beautiful presentation.
If desired, dust the top with powdered sugar for an elegant finish. Chill the fruit pizza in the fridge for at least 30 minutes before serving to set the toppings and meld flavors.
Use a sharp knife to cut into slices, wiping the knife clean between cuts for neat, clean slices that showcase the beautiful layers and colors of the fruit.
