This recipe is a companion to the newsletter “Introducing: Pizza Ranch.” I recommend reading that before you dig in.
Ingredients
½ cup buttermilk
2 teaspoons tomato paste
2 tablespoons canned tomato sauce
½ cup mayonnaise
½ teaspoon Worcestershire sauce
1 teaspoon onion powder
2 teaspoons dried Italian seasoning
¼ teaspoon garlic powder
½ teaspoon kosher salt
2 teaspoons fresh dill, finely chopped
1 tablespoon Parmesan cheese, freshly grated
In a medium bowl, whisk together buttermilk and tomato paste until paste is fully incorporated, with no lumps. Add tomato sauce, mayonnaise, and Worcestershire and whisk until mixture is smooth.
Add spices, herbs, and cheese, and whisk to combine. Serve immediately or refrigerate in an airtight container for up to two weeks.
Note
I like the combination of dried and fresh herbs in this dressing, but you can easily substitute 1 teaspoon of dried dill for the fresh if it’s what you have on hand. The annoying combination of tomato paste and tomato sauce is intentional: the tomato paste gives the dressing its characteristic cooked-pizza, scratch-n-sniff flavor, while the sauce adds brightness and acidity. I’m sorry for making you open two cans.