Grilled Bruschetta Pizza

This is a combination of two really awesome dishes, bruschetta and pizza! It's a really fresh and different type of pizza that I usually have, but I love changing things up! Instead of regular pizza sauce, you can use pesto or fresh basil. The balsamic vinegar gives the pizza a nice tanginess and the grape tomatoes are so sweet! I used arugula for a peppery finish, but you can use baby spinach if you like. You can serve this pizza hot, but its just as good when its room temperature. Make mini ones as an appetizer using flatbread or pitas or just make a regular pizza for dinner, whichever way you  make it you're gunna love it!

Ingredients
- 10-12 inch ready made pizza crust
- 1-1/2 cup part skim mozzarella cheese
- 1/2 cup fresh basil chopped (or 1/4-1/3 cup pesto)
- 1 cup grape tomatoes halved
- 3 oz parmesan cheese
- 1-1/2 cup arugula
- 1/4 cup balsamic vinegar
- Salt, pepper
- Olive oil

Directions
- Preheat oven 350.
- Pour balsamic vinegar in a small pan. Bring vinegar to a boil and then turn the heat down and let reduce for 2-3 minutes. The balsamic vinegar will thicken and glaze (you know it's done when it coats the back of a spoon).
- Using a vegetable peeler, grate parmesan into curls.
- Brush both sides of pizza lightly with olive oil, and grill over medium-high heat (1-2 minutes per side).
- Spread basil or pesto over crust and top with mozzarella cheese, bake pizza until cheese has melted (6-7 minutes).
- Allow pizza to cool for about ten minutes. Top with arugula, grape tomatoes, parmesan and drizzle with balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or room temperature.