In a mixing bowl, combine flour and sugar, then fold in the melted butter and egg until the dough just comes together and is slightly sticky.
Press the dough evenly into a greased baking pan, using floured hands to smooth the surface. Chill in the fridge for 15 minutes to relax the dough.
Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.
While the crust cools, prepare the fruit by slicing berries, kiwis, and melons into thin, even pieces for easy arrangement.
Arrange the sliced fruit on the cooled crust in a colorful mosaic pattern, starting from the center and working outward for an even, eye-catching display.
In a small bowl, melt the apricot jam with lemon juice, then brush lightly over the fruit to add shine and help seal the toppings.
If desired, sprinkle chopped mint leaves or nuts over the top for added texture and freshness.
Slice the fruit pizza into squares with a sharp knife, feeling the satisfying crunch of the crust and the juicy, colorful fruit layers.
Serve immediately for the freshest flavor or refrigerate for up to 24 hours, reapplying a light glaze before serving if needed.
