On a parchment lined baking sheet or 14" pizza pan, roll, or press the cookie dough with your hands, to form a 12" circle about 1/8" thick.
Bake for 10 to 14 minutes, or until just turning light golden in color. It will be soft when you take it out of the oven.
Let the cookie cool completely.
Meanwhile, in a mixing bowl, beat the cream cheese and butter until smooth.
Add the vanilla and half of the powdered sugar. Beat on low speed until fully incorporated. Add remaining powdered sugar and mix in.
Fold in the whipped topping until fully incorporated. Place frosting in the fridge to chill and become a little firmer.
When the cookie is completely cooled, carefully transfer to the serving dish or board. Make sure you can use a knife on it.
Spread the frosting over the cookie in an even layer, to the edges. Use all of the frosting.
Arrange the blueberries in a circle going around the edge (circumference) of the pizza. Then place one blueberry in the center of the pizza and make a line of blueberies straight up. Make another line of blueberries from the center berry to the left. Then fill in that triangle with blueberries.
Make 7 rows of raspberries, evenly spaced, one row starting at the top of the pizza, and the last row at the very bottom. This makes the red & white stripes (see photos).
To serve, cut in wedges/slices as you would a pizza!
Notes
*Strawberries can be substituted for the raspberries.