Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This will prevent the flatbreads from sticking and makes for much easier clean-up.

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

Prepare the Base: Place your flatbreads on the prepared baking tray. Brush the garlic oil evenly over the entire surface of each flatbread, going right to the edges. This creates a wonderfully fragrant and crisp foundation.

Add the Toppings: Scatter the crumbled Gorgonzola cheese evenly over the flatbreads. Don't worry about perfect placement; it will melt into lovely creamy pools. Arrange the thin pear slices over the cheese.

Season and Drizzle: Drizzle the honey lightly over the pears and cheese. This little touch of sweetness is key to balancing the salty cheese. Finish with a good grind of black pepper and a tiny pinch of sea salt.

Bake the Flatbread: Place the baking tray in the preheated oven and bake for 10-12 minutes. You're looking for the flatbread edges to be golden brown, the cheese to be melted and bubbling, and the pears to be soft.

Toast the Walnuts: For the last 2-3 minutes of baking time, carefully open the oven and scatter the chopped walnuts over the flatbreads. What works best for me is adding them near the end, as it gives them just enough time to toast without burning.

Garnish and Serve: Once baked, remove the tray from the oven. Let the flatbreads cool for a minute before topping with the fresh rocket. Finish with a generous drizzle of balsamic glaze. Slice and serve immediately while it's warm and the cheese is gooey.