Roll the crescent dough sheet out onto a 1/4 sheet pan and bake for 15 minutes or until the edges are beginning to turn golden brown and the dough is cooked through. Remove from oven and cool completely, about 1 hour.
In a medium mixing bowl, beat together the cream cheese, powdered sugar, vanilla, and cinnamon until smooth and creamy.
Spread the cream cheese mixture over the crescent dough.
Add all of the fruit to a large bowl and gently toss to mix.
Pour the fruit evenly over the pizza base.
Cut pizza into 12 squares and serve immediately.
Pizza may be stored in the refrigerator, loosely covered, for up to 4 hours. Best served fresh as the fruit will begin to release juice the longer it sets.