Make the dough: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 6 tablespoons cold unsalted butter (cubed) and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse breadcrumbs with small pea-sized pieces of butter visible, about 3–4 minutes. Checkpoint: The mixture should look sandy and crumbly, not smooth.

Add wet ingredients: Create a small well in the center of the dry mixture. Add 1 egg yolk and 2 tablespoons ice water. Using a fork, gently stir and toss until shaggy clumps form, about 1–2 minutes. Do not overmix. Checkpoint: The dough should just barely hold together when squeezed; it should not be wet or sticky.

Press into pan: Place the dough ball onto a 12-inch pizza pan (or 10-inch tart pan with removable bottom). Using your fingers, gently press and spread the dough to form an even 1/4-inch-thick layer covering the entire bottom and slightly up the sides, creating a small rim. Work carefully to avoid cracks; if the dough tears, pinch it back together. Checkpoint: The crust should be evenly thick with no thin spots and a finished edge all around.

Preheat oven to 350°F. Bake the prepared crust for 12–15 minutes until the edges turn light golden brown and the center feels set but not hard to the touch. The crust should smell buttery and toasted. Remove from oven and place on a cooling rack for 15–20 minutes until completely cooled to room temperature. The crust will crisp up as it cools. Checkpoint: The crust should be firm enough to hold the filling without sagging, and completely cool to touch.

Make the cream cheese filling: In a clean bowl, add 8 ounces softened cream cheese (should be at room temperature and easy to spread). Using an electric mixer or whisk, beat the cream cheese for 1–2 minutes until smooth and slightly fluffy. Add 1/4 cup powdered sugar (sifted to avoid lumps) and 1/2 teaspoon vanilla extract. Beat for another 1–2 minutes until the filling is light, pale, and fully combined with no lumps. Checkpoint: The filling should be spreadable like frosting, smooth, and completely lump-free.

Spread filling on crust: Using a spatula or offset knife, spread the cream cheese mixture evenly over the cooled crust in a thin, even layer (about 1/4 inch thick). Leave a small 1/2-inch border around the edge. Work smoothly and gently to avoid dragging the crust. Checkpoint: The filling should be evenly distributed with no bare crust showing through, and the surface should be smooth or lightly textured.

Prepare the fruit glaze: In a small saucepan over medium-low heat, combine 1/2 cup apricot jam, 2 tablespoons water, and 1 tablespoon lemon juice. Stir constantly for 2–3 minutes until the jam becomes liquid and smooth. If lumpy, press through a fine-mesh sieve. Remove from heat and let cool for 5 minutes until warm but not hot. Stir in 2 tablespoons honey. The glaze should be pourable and glossy. Checkpoint: The glaze should be smooth, amber-colored, and thin enough to brush but thick enough to coat.

Arrange the fruit: Prepare all fresh fruit: slice 2 cups fresh strawberries into thin, even slices; rinse and pat dry 1 1/2 cups fresh blueberries and 1 1/2 cups fresh raspberries; cut 1 cup fresh pineapple into small chunks; pat all fruit dry with paper towels to prevent excess moisture. On the cream cheese layer, arrange the fruit in a decorative pattern or concentric circles, starting from the outer edge and working toward the center. Mix different types of fruit for color contrast. Use slightly damp hands to gently place delicate berries. Checkpoint: The entire pizza should be covered with a colorful array of fruit with no large gaps of cream cheese showing, and all fruit should be sitting firmly on the filling.

Glaze the fruit: Using a clean pastry brush or small brush, gently brush the warm apricot glaze over all the fruit in thin, even strokes. Work carefully to avoid displacing the berries. The glaze should be thin enough to coat without pooling. If the glaze cools and becomes too thick to brush, gently reheat for 30 seconds over low heat. Checkpoint: All fruit should have a light, glossy amber coating that glistens.

Final garnish: Just before serving, scatter 8–10 fresh mint leaves over the top of the pizza in a decorative pattern for color and freshness. Checkpoint: The pizza should look colorful, glossy, and ready to serve.

Chill and serve: Refrigerate the finished pizza for at least 30 minutes (and up to 4 hours) before serving. This allows the filling to set firmly and helps the pizza hold together when sliced. Cut into 8 wedges using a sharp knife dipped in warm water between cuts (this prevents the filling from sticking to the blade). Serve chilled or at room temperature. Each slice should hold together neatly with fruit-studded cream cheese and crispy crust. Checkpoint: The pizza should be cold enough that the filling is firm and slices cleanly without the toppings sliding off.