Lebanese Flatbread Skillet Pizza with Sausage, Vegetables, and Egg Custard

"**Origin & History** Flatbreads have anchored Levantine cooking for millennia, with Lebanese khubz serving as both utensil and canvas for meals long before the concept of pizza emerged in Naples. While Italian pizza developed around fermented dough and tomato sauce in the 18th century, the Eastern Mediterranean tradition favored thin breads topped with seasonal vegetables, meats, and olive oil, often baked quickly in communal ovens. This recipe stands at the crossroads of those traditions, marrying Lebanese flatbread with the global language of pizza. **Comparison & Differentiation — Why This Version?** Unlike classic Italian pizza, which relies on slow-fermented dough and a restrained topping philosophy, this premium skillet-baked version uses Lebanese bread for speed, lightness, and crispness. Ketchup replaces traditional tomato sauce, echoing home-style Middle Eastern adaptations, while the addition of whisked eggs and milk creates a soft, savory custard that binds the toppings—an approach absent in Italian technique. The combination of sausage, olives, and mixed vegetables reflects Levantine flavor layering rather than Italian minimalism. **Sensory Experience & Pro Tips** The finished pizza offers a crisp base with tender edges, a molten cheese layer, and a gently set, almost quiche-like interior. Aromas of olive oil, roasted vegetables, and sausage rise immediately from the skillet. Serve sliced into wedges with a bright parsley salad or pickled vegetables for contrast."