I think this recipe has potential, but it's just not there yet. First, something did not turn out right with the balsamic vinegar reduction. I followed the instructions exactly three time and it turned out a sticky mess. It did melt on the hot pizza, but that's not the idea behind 'drizzling'. Maybe it has to be made very close to when it has to be place on the pizza? Also, I thought that it needed more tomatoes than indicated. However, the idea of baking the crust first and then adding the toppings was a good one. It was a great pizza idea, but just didn't turn out right.
It's great, I think
We started doing pizza on our gas grill recently and they are fabulous. We have been using the prepackaged dough found in the refrigerated section of Trader Joes with no pregrilling of the crust. We just form the dough, add our toppings and grill it direct. Inexpensive, delicious and we don't heat up the house.