How to Make It
Preheat oven to 375°F. Grease and line the bottom of a 10-inch springform pan with parchment paper; set aside. In the bowl of a stand mixer, cream together butter and sugar until fluffy, about 3 minutes. Add egg, and beat for another 2 minutes. Add milk and extracts, and mix to fully incorporate, about 1 minute. In a bowl, stir together flour, baking powder, and salt. Add to wet ingredients and mix on low until just combined. Transfer dough to prepared pan; evenly spread dough, pressing down to create an even bottom. Bake until lightly browned across the surface, 18 to 20 minutes. Set aside to cool completely.
Beat together cream cheese, powdered sugar, and vanilla extract on medium-high until lightened and satiny, about 2 minutes. Remove cooled cookie base from springform pan and transfer to a serving plate. Evenly spread Cream Cheese Filling across the surface of the cookie.
Slice the strawberries and plums into 1/8-inch-thick pieces. Working from the center of the circle to the outside of the circle, layer fruit in a circular pattern, placing fruits of different colors directly next to each other. Fill in empty spaces with extra blueberries.
Mix together apricot jam with 1 tablespoon of water until loosened. Gently brush fruit with jam mixture to add shine. Garnish pizza with fresh mint.