Preheat the oven to 350°F and place parchment on baking sheets. Slice the refrigerated sugar cookie dough into 1/2-inch rounds and arrange them with space between.

Bake for 8–10 minutes at 350°F until the edges are golden but the centers still look slightly underdone. Cool completely on the baking sheets, until no warmth remains.

Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth. Stop and scrape as needed so the frosting looks glossy and uniform.

Spread a generous layer of cream cheese frosting over each cooled cookie, leaving a small border. Use a gentle, even pressure so the frosting layer stays level.

Decorate each mini pizza with strawberry slices, blueberries, and raspberries in a flag stripe pattern, star shape, or scattered design. Aim for a clear red-white-blue look in different sections so each one reads like a different mini design.

Warm the apricot jam with water (if using) to make a thin glaze, then brush lightly over the fruit for a glossy finish. Refrigerate the finished pizzas until ready to serve.