Preheat oven to 350 degrees F.

Make cookie crust: In a small bowl, whisk together the dry ingredients (flour, salt, baking soda).

Melt butter in a large bowl. Whisk in sugar until smooth, followed by egg and vanilla.

Then switch to a silicon spatula. Gently mix in dry ingredients. Form a cookie disc.

Press that dough onto the pizza pan. If needed, put a round of parchment underneath the dough.

Bake 12-18 minutes, until baked through and lightly golden brown. Note that crust will puff up and then fall back down and crinkle as cooling.

Let it cool completely.

Then make mascarpone spread by smoothing the mascarpone, honey, lemon zest, and vanilla in a bowl. Add cream and mix until smooth.

Then spread onto cookie crust.

Arrange fruit, starting at the crust.

Brush fruit with warmed apricot jam for glossy finish. Sprinkle with white chocolate shavings, if desired.

Serve immediately and chill any leftovers in an airtight container for up to 2 days.