Pizza with Ricotta, Bacon and Wild Blueberry Jam

Pizza Dough (store bought or homemade)
1/2 cup Parmigiano-Reggiano
1lb Ricotta (good quality)
10oz Bacon (I used Vermont Maple)
Blueberry Preserves
1/2 tsp Kosher Salt
1/2 tsp Crushed Pepper

To Assemble:  Fry Bacon ahead of time and drain on paper towel.
Add 1/2 cup Parmigiano- Reggiano, salt and pepper to Ricotta, set aside. Use a few tablespoons of cornmeal over the surface of your pizza peel so that the pizza slides right off the peel. Spread your 12 inch diameter dough over the surface of the pizza peel. Spread Ricotta mixture over dough, place bacon slices over Ricotta, then shake the pizza peel back and forth gently to make sure pizza does not stick to peel before transferring the pizza to the oven.
Before you slide your pizza onto the stone, I suggest putting a few tablespoons of cornmeal on the pizza stone and using the back of the spoon to distribute it evenly. If you put the cornmeal in too soon, it burns and I am not for burnt cornmeal.
Slide pizza on to the pre-heated pizza stone and cook for 10 minutes or longer or until surface of pizza is bubbly and crust is brown.