Pre-heat the oven to 350ºF. In a small mixing bowl combine the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

In a mixing bowl, beat the butter and sugar, with an electric mixer for 1 minute. Add in the egg and extracts (and lemon zest if using), beat again to combine, 30 seconds.

Gradually add in the dry ingredients, mixing on low or by hand with a spatula. The dough will be thick!

Use your hands to form the dough into a ball. On parchment paper (I do not recommend using a silicone baking mat) roll the dough into a rectangle or long oval shape, about ¼ to ½ inch thick. The approximate length of the pizza will be 15 inches by 10-11 inches. Place the parchment paper with pizza on a cookie sheet. I used a half cookie sheet which measures 17x12.

Bake in the center of the oven for 20 minutes or until the edges begin to just turn golden. There might be an air bubble in the middle of the cookie, if so gently tap the pan once against the counter and the center will deflate. Allow the cookie pizza to cool completely.

Place room temperature cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1 minute, until whipped and fluffy.

Add in the vanilla extract and powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.

Spread evenly over the cooled fruit pizza. Top with the fruit. Serve.