Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). A hot oven is essential to crisp up the flatbread base and melt the cheese to perfection.

Step 2: Prepare the Base
Place the store-bought flatbread or rolled-out pizza dough on a baking tray lined with parchment paper or a lightly oiled sheet. Brush the surface of the flatbread with 1 tablespoon of olive oil. This adds richness and helps crisp the crust while creating a moisture barrier between the dough and the toppings.

Step 3: Add the Pear and Cheese
Evenly arrange the thinly sliced pear across the flatbread. Use a ripe but firm pear such as Bosc or Anjou to ensure it holds its shape and adds a juicy sweetness without turning mushy. Then sprinkle the crumbled Gorgonzola evenly over the pears. Gorgonzola provides a bold, tangy contrast to the natural sweetness of the pear and will melt into a creamy, flavorful layer.

Step 4: Sprinkle the Walnuts
Next, scatter the chopped walnuts over the flatbread. Toasting the walnuts beforehand is optional but recommended—it intensifies their nutty aroma and gives them an extra crunch. The walnuts add texture and richness to the flatbread, balancing the softness of the cheese and pear.

Step 5: Bake and Finish
Transfer the tray to the preheated oven and bake for 12–15 minutes. Watch for the flatbread edges to turn golden brown and the cheese to melt and bubble slightly. Once baked, remove the tray from the oven.

While the flatbread is baking, prepare the arugula by tossing it in a bowl with the remaining tablespoon of olive oil, a pinch of salt, and freshly ground black pepper. Once the flatbread is out of the oven, top it immediately with the dressed arugula. Finish by drizzling the balsamic glaze over the entire flatbread. Slice into portions and serve warm.