Fruit Pizza Crust:
Fruit Pizza Topping:
Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Beat the butter and sugar together until light and fluffy, then mix in the egg, vanilla, and orange zest.
Fold in the dry ingredients until just combined, then press the dough into a greased 10-inch cast iron skillet (see note).
Bake for 12-14 minutes or until the crust is slightly golden and set, but not hard. (I like to err on the side of underbaking– softer is better when it comes to fruit pizza crust!)
Let the crust cool completely, about one hour.
In the meantime, prepare the fruit pizza toppings.
Beat the cream cheese, maple syrup, and vanilla extract until light and fluffy.
Spread the topping over the cooled crust, then top with the fruit of your choice.
(You can chill fruit pizza if you like, but it does tend to dry out the crust a bit, so proceed at your own risk.)