Now let’s bring this dish to life:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small pan over medium heat, warm the olive oil and add the minced garlic. Sauté until fragrant, about 1 minute.
3. Brush each flatbread crust with the garlic-infused olive oil, ensuring you cover the edges for an extra burst of flavor.
4. Spread a generous layer of BBQ sauce over each flatbread, using the back of a spoon to reach all corners.
5. Top each flatbread with the cooked potato gnocchi, distributing evenly across the surface.
6. Add the diced lobster, followed by the sliced red onion and red bell pepper.
7. Sprinkle the mozzarella and Parmesan cheeses over the top, ensuring each bite will have a gooey, cheesy finish.
8. Place the flatbreads on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
9. Once baked, remove from the oven and sprinkle with fresh basil. Let cool for a few minutes before slicing.

As you prepare this dish, remember my grandmother’s advice: cook with all your senses. Listen for the sizzle, watch for the cheese to bubble, and savor the aromas that fill your kitchen.