In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar; beat until combined. Gradually beat in flour until crumbly. Press dough evenly onto a 12-inch pizza pan. Bake in a 325 degree F oven about 18 minutes or until lightly golden. Cool completely on wire rack.
For filling, in a medium bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/2 cup granulated sugar and the vanilla; beat until smooth. Spread cream cheese mixture evenly over crust to within 1/2 inch of edges. Arrange fruit over cream cheese mixture.
For glaze, in a small saucepan, combine pineapple juice, the 1/4 cup granulated sugar, the cornstarch, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly. Spoon glaze evenly over fruit. Cover and chill in the refrigerator for at least 1 hour or up to 2 hours before serving. Makes 12 servings.