In a small saucepan, heat the balsamic vinegar over medium heat until it reduces by half.  This will take about 15 minutes.  Add the honey once the vinegar has reduced and become glaze-like.  Stir to combine and remove from the heat to let it cool slightly before drizzling on the pizza.

Heat the grill to medium-high heat.

Place the flatbread on the grill for 5 minutes until it heats up and gets nice grill marks.  remove from the grill and flip it over.  Top the grilled side with a drizzle of olive oil, then rub a clove of garlic over the olive oil to help flavor the base of the flatbread.

Top with fresh arugula, crumbled goat cheese, and sliced cherries.

Place the flatbread back on the grill and cook for about 8-10 minutes until the flatbread is toasted and the goat cheese is slightly melted and creamy.

Remove the flatbread from the grill and top with a drizzle of extra virgin olive oil and the honey balsamic glaze.  Crack some fresh black pepper over the flatbread and serve while hot.  You can also make an extra pizza and eat it cold for lunch the next day.

If you have a packaged balsamic glaze on hand, you can absolutely use that in place of making your own.  I do like the honey-balsamic combo, so just drizzle both over the flatbread for an awesome flavor combination.