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Special equipment; 8 metal or wooden skewers
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For the cookie crust: Preheat the oven to 350 degrees F.
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In a large bowl, cream the granulated sugar, butter, vanilla and lemon and lime zests thoroughly.
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Add the eggs and beat until light and fluffy.
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Add the milk and mix.
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In a medium bowl, sift together the flour, baking powder and salt.
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Blend the flour mixture into the butter and sugar mixture.
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Divide the dough in half, flatten into discs and wrap with plastic wrap.
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Refrigerate for 1 hour or freeze for 20 minutes.
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Roll out the 2 pieces of dough and put each one on a baking sheet.
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Bake until the cookie dough is cooked and golden brown but not overly crisp, 8 to 10 minutes.
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Allow to cool completely.
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For the topping: Using a mixer with a whisk attachment, whip together the cream cheese, powdered sugar, vanilla and lemon zest in a medium bowl until light and fluffy.
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For the apple jelly glaze: Mix the apple jelly and 3 tablespoons water together in a bowl.
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For the grilled fruit: Heat a grill pan to medium-high heat and oil with the coconut oil.
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Thread the strawberries, kiwi, peaches and pineapple slices separately onto skewers (there should be about 2 skewers per type of fruit) and lay them onto a plate.
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Brush with the apple jelly glaze.
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Turn the skewers over and brush the other side with more glaze.
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Grill the fruit, turning once, until grill marks appear, 2 to 3 minutes.
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Remove the fruit from the skewers, placing each type of fruit into individual bowls.
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Serve the cooled crusts with the cream cheese topping, bowls of grilled fruit and the remaining apple jelly glaze.
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Let everyone build their own pizza by spreading the cream mixture on the crust and decorating with as much fruit as desired, finishing with a final brushing of the apple jelly mixture for gloss!
