Who in the heck would put fruit on a pizza?
A round pizza-style pan
Using a rolling pin, flatten the dough as much as you can. Transfer it to the pan and use the palm of your hand to flatten it to the edges all around. Trim away all the excess dough that hangs over the pan and gently give the edges a nice "crimp" before popping it into the oven to bake.
Ahh, just a little "heads up" here.....although it looks pretty, make sure that you are paying attention (ahem!) to what you are doing when you crimp the edges of the cookie dough. You do not want the edge to hang over the side of the pan at all. Cookie dough does not behave the way a pie dough does. Instead of crisping in place, the dough will rise and spill out all over the bottom of your oven. (My whole house had a burned cookie dough smell for days.....I'm still airing out.)
I use my wooden pizza peel to take pans in and out of the oven. Wow, I can't even remember the last time that I used it to actually make pizza. I bought it almost twenty years ago and it is one of the most invaluable kitchen tools that I own.
I bet you'd never find this in a pizzeria in Italy.
Buono da mangiare!