Homemade pizza from the combi microwave

Ingredients for 1 servings:

• 225 g flour, type 405
• 125 ml water
• ½ bag(s) of dry yeast
• 2 tbsp rapeseed oil
• ½ tbsp sugar
• ½ tsp salt
• ¼ tsp salt, garlic
• 2 tbsp cream cheese, garlic (heaped)
• 4 tbsp, leveled tomato paste
• 1 tsp mixed herbs, frozen
• Sea salt, from the mill
• Pepper, colorful, from the mill
• 50 g sausage, paprika Lyoner
• 1 large shallot(s)
• 20 g pepper(s), mini, red (2 pcs.)
• 100 g cheese, grated, Emmental 45%

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Topping made from garlic cream cheese, tomato paste and herbs, topped with shallots, paprika Lyoner and mini peppers

Knead flour, water, yeast, oil, sugar, salt, and garlic salt into a smooth dough and refrigerate for 1 hour. Mix a topping from cream cheese, tomato paste, herbs, and spices and refrigerate. Cut the sausage into strips, then into small cubes, and place on a larger plate. Peel and slice the shallots and place on the plate with the sausage. Peel and slice the bell peppers and slice them into rings, also placing on the plate. After the resting time, knead the dough briefly, place it on a round pizza pan, spread with the topping, and spread the toppings on top. Sprinkle grated cheese over the dough and bake in the microwave at 190°C (convection oven) for 25 minutes. The top turned out great, but the crust was still too light for me. Heat a large pan with a little fat on the highest setting, slide the finished pizza into it, immediately turn off the heat, and cook the pizza in the pan for 3-5 minutes (spinning it a bit every now and then). The result is very satisfying: a crispy brown crust. My combo microwave allows for combined cooking with microwave and convection, alternating at 800 watts.