I've recently gotten into an ongoing debate with a friend about the relative merits of different meat based topics for home-made pizzas. The fact that we are able to have an ongoing debate is either proof of our passion for meat, proof of our passion for homemade pizza, or proof that we have way too much time on our hands. My guess is that an argument can be made for all three.My friend favors the extremely salty variety of meats for her home-made concoctions (also known as recipes, depending on who you're asking and how it turns out) such as salami, canadian bacon, and even (once in a pinch) garden variety (which is a strange thing to say about something that has never seen a garden) bologna.
I like all those meats, and I like pizza but I'm not a big fan of those type of meats on pizza for obvious reasons; they become too salty. I'm not being all health nut about this either, I'm not all that concered with the occasional meal that leaves me panting for water and my ankles swollen up like cantalopes. What I don't like is that the super salty meats added to cheese makes a kind of sodium slush that I don't find very tasty. I favor pizza meats like ground beef, pulled pork (I know, sounds weird but it is so good) and chicken bits.
Of course, if you're using the blandest of all cheese (like a super low fat mozzarella) bring on the super salty sausage and its peers. But I favor a slightly grander cheese with a more tame meat accompaniment.