Fruit Pizza Rinn Style

What You Need:
2 Cans of Croissant. Why? Because making Croissants is a PAIN IN THE @SS. If you want to make the dough the hard way, go for it. I'll only do it for pay, and I think the can dough might actually be better for this particular dish. Less fluffy is good.
One brick of Neufchâtel or Cream Cheese. I prefer Neufchâtel
1 cup of plain old sugar.
A can of sprite or lemon flavored club soda.
Whatever fruit you like. Berries work well. Avoid bananas, apples, and super juicy wet fruits like pineapple chunks. The apples go nast and the bananas get soggy and the super juicy stuff makes a messsssss.
I tend to use blueberries, blackberries, raspberries, starfruit, pomegranate, canned mandarins very well drained, and candied ginger.

In a small mixing bowl, cream together brick of cheese brought to room temp and cup of sugar. Use less to taste if you prefer it less than super sweet. Add a splash or two of club soda or sprite to make it smoother. Throw it back into the fridge. Don't worry, it won't get hard.

On a large pizza pan, or two small pizza pans, lay out croissant dough in a single layer, trying not to overlap or leave cracks. Shake some of your granulated sugar over it, especially on the edges. Bake per directions, but check on it early to make sure the dough doesn't burn (remember it's not rolled so it won't take as long). Bake until LIGHTLY golden.

Let crust cool COMPLETELY.

Spread cheese on crust and arrange your fruiy, nuts, whatever to make it pretty.

Bon Appetite!