Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. If your flatbreads are large, you may need two trays or to bake them one at a time.

Create the Garlic Oil: In a small bowl, mix together the 2 tablespoons of extra virgin olive oil and the crushed garlic clove. Let it sit for a few minutes to infuse.

Pre-bake the Base: Place the flatbreads on the prepared baking tray. Brush the garlic oil evenly over the surface of each one, right to the edges. Bake for 3-4 minutes. This initial bake is my secret to a perfectly crisp crust.

Arrange the Toppings: Remove the flatbreads from the oven. Arrange the thinly sliced pear and red onion over the base. Don't worry about perfect placement; a rustic look is part of the charm.

Add the Cheese and Walnuts: Dot the crumbled Gorgonzola evenly over the pear and onion. You want little pockets of creamy, melted cheese rather than a solid layer. Scatter the chopped walnuts over the top. If you're using fresh thyme, sprinkle the leaves over now.

Final Bake: Return the tray to the oven and bake for a further 8-10 minutes, or until the flatbread is golden brown at the edges, the pear is tender, and the cheese is gloriously melty and just beginning to bubble.

Finishing Touches: Remove the flatbread from the oven. Let it cool for a minute before drizzling with honey. Scatter the fresh rocket over the top and finish with a generous grinding of black pepper.

Serve Immediately: Slice the flatbread into wedges or squares and serve while it's warm and the cheese is gooey.