Pear and Goat's Cheese Flatbread

Dough

• 15 g olive oil, plus extra for greasing
• 110 g water
• 10 g fresh yeast
• 200 g strong white bread flour, plus extra for dusting
• ½ tsp fine sea salt

Topping

• 3 pears (e.g. Conference or Comice)
• 1 lemon, juice only
• 225 g goat's cheese, soft (e.g. Chavroux®)
• 80 g double cream
• 2 pinches ground black pepper, or to taste
• 1 - 2 Tbsp halved walnuts (opsional)
• 2 Tbsp runny honey