Preheat your oven to 375°F (190°C). Gather your pizza pan and lightly grease it.

Slice the sugar cookie dough into 1/4-inch pieces and press them into the greased pizza pan. Bake for about 11 to 12 minutes until golden brown.

While the crust cools, rinse raspberries and blueberries under cool water and pat them dry.

In a bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in the whipped topping until incorporated.

Spread half of the mousse evenly over the cooled crust.

Outline the top left corner with blueberries, filling the area neatly.

Create seven alternating lines of raspberries across the pizza.

Pipe the remaining mousse between the raspberry stripes.

Chill the assembled pizza in the refrigerator for at least 30 minutes before serving.