"DanS." > wrote in message
...
> So, the local grocer didn't have Italian sausage for tonight's pizza. I
> bought ground ham. I was wondering if anyone ever used this before? Do I
> fry it up beforehand or do I just break it up on the pizza?
>
> --
> Yours,
> Dan S.
> Merry Christmas and a Happy New Year!!
>
>
I wouldn't put the ground ham on the top. It will burn. It works well to put
it under the cheese without any tomato sauce. Look at my recipe below.
Ground ham on the pizza round, followed by slices of cheese, then minced
onions and thin slices of Roma tomato make a very interesting variation on
the usual pizza. The sliced tomato must be good and fleshy like a Roma. If
it's wet, blot each slice. The fresh tomato taste is great. The heat
evaporates some of the tomato's water so it needs to be on the top of
everything else.

Cheers,

Kent

On 12/27/2010 6:37 PM, Kent wrote:
> > wrote in message
> ...
>> So, the local grocer didn't have Italian sausage for tonight's pizza. I
>> bought ground ham. I was wondering if anyone ever used this before? Do I
>> fry it up beforehand or do I just break it up on the pizza?
>>
>> --
>> Yours,
>> Dan S.
>> Merry Christmas and a Happy New Year!!
>>
>>
> I wouldn't put the ground ham on the top. It will burn. It works well to put
> it under the cheese without any tomato sauce. Look at my recipe below.
> Ground ham on the pizza round, followed by slices of cheese, then minced
> onions and thin slices of Roma tomato make a very interesting variation on
> the usual pizza. The sliced tomato must be good and fleshy like a Roma. If
> it's wet, blot each slice. The fresh tomato taste is great. The heat
> evaporates some of the tomato's water so it needs to be on the top of
> everything else.
>

And then add some pineapple.

Kent added the following to the totality of all human wisdom on
12/27/2010 in writing
> "DanS." > wrote in message
> ...
>> So, the local grocer didn't have Italian sausage for tonight's pizza. I
>> bought ground ham. I was wondering if anyone ever used this before? Do I
>> fry it up beforehand or do I just break it up on the pizza?
>>
>> -- Yours,
>> Dan S.
>> Merry Christmas and a Happy New Year!!
>>
>>
> I wouldn't put the ground ham on the top. It will burn. It works well to put
> it under the cheese without any tomato sauce. Look at my recipe below. Ground
> ham on the pizza round, followed by slices of cheese, then minced onions and
> thin slices of Roma tomato make a very interesting variation on the usual
> pizza. The sliced tomato must be good and fleshy like a Roma. If it's wet,
> blot each slice. The fresh tomato taste is great. The heat evaporates some of
> the tomato's water so it needs to be on the top of everything else.
>
> Cheers,
>
> Kent

I sprinkled a bit on top of the sauce, then a little cheese, then some
veggies, more cheese then pepperoni. I'd say though you could barely
tell there was ham on it, it spiced the pizza nicely ... smokey,
saltiness. Pretty good.

I'll make ham salad out of the rest though, as others suggested.

Thanks.

--
Yours,
Dan S.
Merry Christmas and a Happy New Year!!

Kent wrote:
> "DanS." > wrote:
>
>> So, the local grocer didn't have Italian sausage for tonight's pizza. I
>> bought ground ham. I was wondering if anyone ever used this before?

It also goes extremely well in omlettes.

> I wouldn't put the ground ham on the top. It will burn. It works well to put
> it under the cheese without any tomato sauce.

To me that's true of all of the "toppings". Crust (wheat free in my
case) then sauce then all of the toppings then the cheese.

I like black olives. I like green olives more. Green olives burn if
they are above the cheese. The solution is to put them under the
cheese. It is a strategy that works with any ingredient subject to
burning and that works fine with any other ingredient as well.