I was reading in Peter Reinhart's book, "American Pie", and he gives the recipe for a balsamic syrup that he uses on Pizza sometimes. He says that you take 2 cups of Balsamic Vinegar, pour it into a saucepan, and simmer it until it reduces to about a cup. He says that it really enlivens a pizza. As I read about it, my mouth started to water. I really wanted to try it. So I made some. It got thicker, but it wasn't really what I'd call syrup. Maybe that's what it was supposed to look like though. Anyways, I drizzled some of this over a pizza that I make with sauce, mozzarella, salami, and olives. It wasn't very beautiful when I pulled it out of the oven though. Should I drizzle this on after I pull the pizza out of the oven? Unfortunately, Peter R. doesn't give any ideas for what kind of pizza to use this syrup on. Anybody have any ideas of what toppings you would use this with that would go good? Just looking for some direction. Thanks.