"Damaeus" > wrote in message
...
> In news:rec.food.cooking, "Janet Bostwick" > posted on
> Fri, 19 Mar 2010 16:08:22 -0600 the following:
>
>> "Damaeus" > wrote in message
>> ...
>> snip
>>
>> > Actually salting pizza, especially after it's already baked, has always
>> > made pizza taste very odd to me, so I never have salted pizza at the
>> > table.
>> >
>> > Damaeus
>> How odd, I can't imagine anyone ever 'salting' a pizza at table. Or
>> salting
>> a pizza to increase the flavor. If you are using any of the traditional
>> cheeses or meats, there should be enough salt in the meal as it is.
>
> I don't usually salt a pizza that has meat on it, but one time I made a
> pizza with a few leftover pepperonis and a lot of onion and green pepper,
> so I did dash a wild spattering of popcorn salt over the whole top of it
> before topping it with mozzarella. Nothing that would make it salty, but
> would replace the salt that might normally be found if it had sausage and
> more pepperoni on it. I knew what I was doing, in other words. I don't
> normally salt pizza, but in that case I made an exception since I was out
> of meats I could use on it.
>
> Damaeus
You do know there are pizza types made without salty meat? A famous one,
Pizza Margherita, is made only with crushed tomatoes, mozzarella, a little
olive oil and a few basil leaves. It may be that you are accustomed to
salting food to get flavor instead of appreciating the flavor that is
already there from the ingredients. Mozzarella is already quite salty.
Janet