Preheat grill to high heat.

While the grill is heating add the balsamic vinegar, honey, and a pinch of salt to a small saucepan. Bring the mixture to a boil then reduce the heat to medium low and simmer for 6-8 minutes or until it has reduced to about 3 tablespoons and is thick and syrupy.

In another small saucepan heat the tablespoon of oil then add in the smashed clove of garlic. Remove the oil from the heat and let the garlic infuse the oil for a few minutes.

Roll out the pizza dough on a floured surface then transfer it to a lightly floured pizza peel, stretching and reshaping it if necessary. Brush the top of the dough with half of the garlic infused oil. Place the crumbled goat cheese and rehydrated Cherry De-Lite on a plate and take them out to the grill with you along with the prepared pizza dough.

Oil the grill grates then place the pizza dough oiled side down onto the grill. Brush the top of the pizza dough with the remaining oil. Grill the pizza dough for 2-3 minutes then flip it over to grill the other side.

Immediately scatter the goat cheese crumbles and cherries over the top of the pizza. Grill for another 2-3 minutes then remove from the grill. Top with the arugula, balsamic drizzle, and salt and pepper to taste.