• Preheat the oven to 500ºF.
• Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
• Brush the pizza dough all over with a 1/2 tablespoon olive oil then bake it until it's golden brown and the crust is crisp around the edges, 10 to 12 minutes.
• While the dough is baking, mince 1 clove of garlic and add it to a medium bowl along with the diced tomatoes, chopped basil, 1 tablespoon olive oil, and salt and pepper, to taste. Set the mixture aside.
• Boil the balsamic vinegar and sugar in small saucepan until it has reduced to 1/4 cup, about 5 minutes. Set the syrup aside to cool. (See Kelly's Notes.)
• Remove the pizza dough from the oven. Slice the tip off of the remaining garlic clove and immediately rub the cutoff end all over the hot pizza dough.
• Slice the pizza into 6 to 8 slices then spoon the tomato mixture on top. Drizzle the tomato mixture with balsamic syrup, garnish with Parmesan cheese and serve immediately.

Kelly's Notes:

• The balsamic syrup will thicken as it cools. Once it has cooled completely, it can be poured into a bottle and kept in the fridge for up to 2 weeks.
• If you cook the balsamic vinegar too long, it'll turn into caramel and then eventually taffy. So when in doubt, undercook it, as it'll thicken significantly as it cools.
• ★ Did you make this recipe? Don't forget to give it a star rating below!