In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil, and oregano. Add the crushed red pepper flakes. Season with salt and pepper to taste. Gently mix to combine. Let it sit for about 15 minutes. This allows the flavors to meld beautifully.

In a small saucepan over medium heat, combine the aged balsamic vinegar and natural cane sugar. Bring it to a gentle boil, then reduce the heat to let it simmer. Stir occasionally until it thickens, about 10-15 minutes. It should be syrupy but still pourable. Remove from heat and let it cool slightly.

While that's simmering, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well. A hot surface gives that desired crunchy crust.

On a clean surface dusted with cornmeal, roll out your pizza dough to your desired thickness. I like it a bit thicker to hold up all the toppings.

Place the rolled-out dough onto a baking sheet or pizza stone. Brush half of the olive oil onto the surface. Next, evenly distribute the tomato mixture over the dough. Sprinkle the shredded Parmesan cheese on top for added flavor.

Transfer your pizza to the oven and bake for about 12-15 minutes, until the edges are golden and the cheese is bubbly. Keep an eye on it to prevent burning.

Once baked, remove the pizza from the oven and drizzle it with the balsamic syrup. Finish it off with a light drizzle of the remaining olive oil. Slice and serve while hot!