This Dressing Makes Literally Everything Taste Like Pizza
This 30-second salad dressing tastes just like your favorite pie. It's a dairy-free, gluten-free, and a no-cook way to make every night feel like pizza night.
I have a secret weapon for making any food taste like pizza. It’s a simple, 7-ingredient salad dressing, and it’s as easy to make as combining everything in a single jar, covering the lid, and shaking. Devoted pizza fans claim it makes even the greenest leaf of kale taste like a cheesy pie. People who claim not to like pizza (suspect, but I digress) just think it’s delicious. And it’s ready in about 30 seconds flat.
The secret all red sauce fanatics know is that it isn’t just the cheese or sauce that makes a pizza crave-able — it’s the unique combination of spices, herbs, and flavorings that go into it, in particular, oregano and garlic.
These pungent seasonings are ubiquitous in Italian-American cooking, so adding them to a vinaigrette will automatically light up anyone’s pizza radar. A dash of smoked paprika adds a tomato-red color, and replicates the char pizza gets from being cooked in a wood-fired oven. Finally, to mimic the cheesy goodness, I add in a few dashes of nutritional yeast.
This all-natural product is often used in vegan cuisine, and praised for its salty, nutty, umami-rich flavor.
The finished vinaigrette keeps well in the fridge for up to a week, and it doesn’t require any cooking or chopping. It’s also dairy-free, gluten-free, and vegan. Ready to make it? Here’s what you need to know:
In a small jar, combine:
- 2 tablespoons of white wine vinegar
- 5 tablespoons of extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano (if using fresh, increase to 1 teaspoon)
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 tablespoon nutritional yeast flakes.
Add salt and black pepper to taste, cover with a lid, and shake vigorously to combine.
It’s ready to use right away, but the flavors meld together beautifully overnight in the fridge. Buon appetito!
This article originally appeared on CookingLight.com.