Colorwheel Fruit Pizza
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Roll out the sugar cookie dough on a floured surface until it is about ¼ inch thick. Store bought dough will likely puff up more than homemade, so keep that in mind. | Note, it will be difficult to move due to the size. If possible, roll, cut and bake the cookie crust on the prepared baking sheet.
Place a plate or bowl about 8 inches wide over the rolled dough and cut around it with a knife or pizza cutter. Remove excess dough. Poke the middle of the circle with a fork several times.
Bake the extra-large cookie crust for 10-15 minutes until the edges are brown and the middle appears mostly baked. Due to its size, the edges will brown while the inside will remain very soft, so avoid removing it from the oven until the edges are close to over-browning.
Let the crust cool completely before moving or icing. In the meantime, cut the fruit into small pieces.
Once the crust is cool, carefully move to desired plate or platter. Spread the Cool Whip all over the crust with the back of a spoon. Use a knife to gently create lines in the Cool Whip, separating it into 8 equal-sized sections.
Place the fruit in each section according to color, following the green, blue, purple, red, pink, orange, yellow pattern. Some may have more than one fruit representing a color, such as green or purple.
Store in the fridge until ready to cut into slices and serve. For best results, serve immediately or some fruit may begin to brown.