In news:rec.food.cooking, "Janet Bostwick" > posted on
Sat, 20 Mar 2010 08:30:29 -0600 the following:

> "Damaeus" > wrote in message
> ...
>
> > 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.
>
> 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.

Yes, I know. I've had the type of pizza you describe, and I've made one
from scratch, myself. I don't turn everything into a saltfest, but to me,
if meat doesn't have some kind of salting, it's just too bland for me. I
like meat flavored a variety of ways, but some salt on it just makes all
versions better.

Damaeus