Cut the dough in half to make two long flatbread pizzas. Place parchment paper on the sheet pan and drizzle with olive oil. Using your hands, gently stretch the pizza dough into a long flatbread size — about 4 inches by 10-12 inches. Place the dough on the parchment, side by side. Par bake for 6-7 minutes, until very lightly golden.
While dough is baking, season the fresh ricotta with salt and pepper to taste. Rinse the blackberries.
Remove pizza dough from oven. Carefully spread a thin layer of seasoned ricotta on the dough. Top with a thin layer of the Oysterponds jam. Sprinkle the fresh blackberries on top. Brush the crust with olive oil for an extra golden finish. Bake for another 10 minutes or until the pizza crust is a rich golden color. Remove from the oven.
Drizzle the honey on top. Strip the thyme leaves off the sprig and sprinkle over pizza. Serve immediately.