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