Man'oushe-Style Lebanese Flatbread Pizza (مناقيش) — Sausage and Egg Brunch Flatbread

• 4Lebanese flatbreads (khubz), 20–22 cm rounds (Prefer medium-thickness pocket bread; thaw if frozen)
• 30 mlExtra virgin olive oil (Plus extra for brushing after baking (optional))
• 90 gTomato ketchup (About 6 tablespoons)
• 200 gFresh tomatoes (Diced small; seeds drained to prevent sogginess)
• 220 gCooked sausage (Halal beef or chicken sausage; sliced into thin coins)
• 120 gWhite onion (Thinly sliced)
• 180 gBell peppers (mixed colors) (Thinly sliced)
• 150 gMushrooms (Thinly sliced; pat dry if washed)
• 60 gBlack olives, pitted (Sliced)
• 60 gGreen olives, pitted (Sliced)
• 200 gMozzarella cheese, low-moisture (Coarsely shredded for better melt and less water)
• 2 largeEggs (Beaten for egg wash; do not over-salt later)
• 3 gFine sea salt (About 1/2 teaspoon; adjust because olives and sausage are salty)
• 1 gBlack pepper (About 1/2 teaspoon, freshly ground)
• 2 gDried oregano (About 1 teaspoon)

Instructions

1. 1

   Preheat the oven to 240°C (465°F) with a heavy baking sheet or pizza stone inside for at least 10 minutes. Dice the tomatoes and drain in a sieve for 5 minutes. Slice onion, peppers, mushrooms, and olives. Slice the cooked sausage thinly so it heats through quickly without drying out.

2. 2

   Make the quick sauce: in a bowl, mix ketchup with the drained diced tomatoes, salt, black pepper, and oregano until evenly combined (about 30 seconds). This creates a tangy, slightly thick base that won’t soak the bread. Set aside while you assemble so flavors meld for 5 minutes.

3. 3

   Place the flatbreads on parchment paper. Brush each with about 1 1/2 teaspoons (7–8 mL) olive oil, focusing on the edges for crisping. Spread the ketchup-tomato mixture evenly, leaving a 1 cm border. Distribute onion, peppers, mushrooms, sausage, and both olives across all breads.

4. 4

   Top each flatbread with mozzarella, keeping the center slightly lighter so heat reaches the toppings. Beat the eggs in a small bowl for 20 seconds. Using a pastry brush, lightly paint the exposed bread edges and a few visible topping surfaces with egg wash to promote browning and help bind vegetables.

5. 5

   Carefully slide the parchment with the flatbreads onto the preheated hot sheet/stone. Bake at 240°C (465°F) for 8–10 minutes, rotating once at minute 5, until the cheese is bubbling and the edges are deep golden. For extra crispness, broil 30–60 seconds, watching closely.

6. 6

   Rest the flatbreads on a rack for 2 minutes so steam escapes and the base stays crisp. Optionally brush the edges with a few drops of olive oil for shine. Slice each into 4 wedges and serve hot while the cheese is stretchy and the vegetables are still bright.