First, make your crust! Take your refrigerated cookie dough and roll out a large cookie on a greased baking sheet that is 1/4-1/2" thick. I found it easiest to roll out the dough on the baking sheet directly with a piece of wax paper on top and then use a pizza cutter to trim off the jagged edges. Bake until your cookie edges just start to turn golden brown (you want the cookie to be a little underdone so it has a chewy texture). It took about 17 minutes for mine to start to turn golden.

Let the cookie completely cool, and then ice the cookie with the strawberry cream cheese, leaving the last inch of the edge plain so it looks more like a pizza crust. If you want a brighter red spread to mimic the pizza sauce, you can stir in a dash of food coloring first.

Sprinkle your coconut topping on top of the cream cheese. For more of a "baked cheese" color, you can toast some of the coconut in a dry pan first until it starts to turn golden brown.

Add your cut fruit to mimic your pizza toppings (I used strawberries, pineapple and kiwi), and finish off with some whole or chopped mint leaves.