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承上文
由於一舊麵糰可以整2個20cm的pizza
另一款整一個較輕盈的日式pizza (無cheese)
用味噌醬做底
不太濃味
我較喜歡這款呢
相反，男人還是喜歡傳統那款菠蘿煙燻豬肉比薩。
味噌醬材料和做法：
味噌 1湯匙
糖 2.5茶匙
酒 1.5茶匙
蛋黃醬 1-2湯匙
(把以上材料均勻混合即成！)
材料：
蟹柳 1包
車厘茄 適量
罐頭菠蘿 適量
紫菜絲 適量
蛋黃醬 適量
鰹魚碎 適量
做法：
1. 麵糰做法可參考這裡；
2. 預熱焗爐250度，連烤盤同時預熱；
3. 把味噌醬均勻塗在餅底，然後鋪上材料，最後吱少少蛋黃醬在面，放在已預熱的pizza plate上，入焗爐焗10-12分鐘，出爐後灑上鰹魚碎即成。
備註：
1. 味噌醬較易上火燒焦，注意烤焗時間。