To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl.
Add the egg white and combine. Mix in the applesauce and vanilla.
Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine.
Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.
For maximum effect, when bringing this dessert to a friend's house, put it in an actual pizza box.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved