While jam is cooking, prepare crust. Add a large baking sheet to the middle rack of your oven, and preheat to 350 degrees. Cut two large pieces of parchment paper and set aside.
Prepare crust according to package, adding chopped fresh rosemary to dry ingredients. See notes for additional tips.
Line your countertop with one piece of parchment, sprinkle generously with pizza crust mix or tapioca flour, and add pizza dough to the center. Sprinkle with more flour, add another piece of parchment on top, then roll dough into a rustic rectangle, about 1/4 inch thick and approximately 13” x 9”. Pierce all over crust with a fork, then brush lightly with olive oil.
Using overhang on bottom piece of parchment, carefully transfer crust to hot baking sheet. Prebake for 5 minutes, or until crust is just starting to dry and is barely golden brown. Remove from oven, brush with olive oil, and increase oven to 400 degrees F.