Preheat your oven to 375°F (190°C) and grease a 12-inch pizza pan with non-stick cooking spray or butter.

Slice the refrigerated sugar cookie dough into 1/4-inch thick rounds and press into the prepared pizza pan.

Bake the crust for 11-12 minutes or until light golden brown, then cool completely on a wire rack.

In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in half of the whipped topping.

Spread nearly half of the creamy filling evenly over the cooled crust using a spatula.

Place fresh blueberries in the upper left corner and arrange raspberries in horizontal stripes across the pizza.

Transfer the remaining filling to a piping bag and create white stripes between rows of raspberries.

Refrigerate for at least 30 minutes before serving. Slice into wedges and serve chilled.