Preheat the oven to 425 degrees.
Heat some garlic-infused olive oil in a sauté pan over medium-high heat.
Add the mushrooms to the hot oil and leave alone for 2 minutes.
Stir then add the shallot; cook, stirring occasionally for 2-3 minutes.
Add the garlic slivers and crushed red pepper flakes; cook, stirring constantly for 30 seconds.
Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.
Brush some garlic oil on the flatbread evenly then season with a touch of sea salt and freshly cracked pepper, to taste.
Sprinkle some shredded Gruyere over the flatbread then top with the sautéed mushrooms, shallot, and garlic slivers.
Finish by adding some fresh thyme leaves.
Place into the oven and bake for 10-12 minutes, or until golden brown and the cheese is gooey.
Remove from the oven, slice & serve. Enjoy.