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This Dressing Makes Literally Everything Taste Like Pizza

Cooking Light logo Cooking Light 2017-10-09 Rochelle Bilow

© Provided by Shutterstock 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.

© Photo: lucentius / Getty 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 was originally published on CookingLight.com

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