Homemade Favourites

Recipes, tips and tricks from our kitchen to yours.

Dough Balls (V)

A PizzaExpress classic; first created by chefs as a snack in the late 60’s from off cuts of dough, today it’s the ultimate crowd pleaser. Have a go at making these tasty treats at home.

Dough Balls Parmigiana (V)

Love a Melanzane Parmigiana? Well, this is going to knock your socks off. Created by our friends at Mob Kitchen using our ‘at-home’ Dough Balls from supermarkets, this dish combines creamy mozzarella, juicy ripened tomatoes and a dash of spice.

Cheese & Bacon Dough Balls

The next level in Dough Ball delicacy – these stuffed balls of joy are the ultimate comfort food.You can make them from scratch or using ‘at-home’ Dough Balls from supermarkets.

Margherita (V)

The base for all great pizza creations, the simple classic, the show stopper, the all-rounder, our magnificent Margherita. Have a go at creating this at home, and it’s sure to bring the house down.

Fiorentina (V)

How do you feel about egg on your pizza? Some people think it’s a little controversial, but this recipe has been a staple on our menu for decades. Wanna try? Let’s get cracking!

Vegan Mezze Calzone (Ve)

We’ve shown you the basics, now we’re going to up the ante and get a bit technical. This isn’t just any Calzone, its an exclusive recipe that was supposed to be new and live in our restaurants right now.

Leggera Padana (V)

Try your hand at making our iconic Leggera base at home. Our Leggera Padana pizza is one of the most popular in restaurant, so here it is in all its sweet glory.

Funghi Di Bosco (V)

This perfect all-rounder packs a punch, with its chunky portobello mushrooms, garlic oil and a double pinch of black - a rule started by our founder, Peter, for all mushroom recipes.

Veneziana (V)

This recipe is a classic, and one held very dear to our heart as it was created by our late founder, Peter. The bold, sweet and salty flavours of this pizza have been a favourite by many for decades.

Rustichella

You go wild for this one whenever we bring it back onto the menu, so here it is in all its salt and peppery goodness – The Rustichella.

Pollo Pesto

We were asked for this recipe a total of 42 million times (just kidding, but it was a lot) – so here it is in all its creamy pesto glory. The delicious, one and only, Pollo Pesto. You’re welcome.

Carbonara

Egg, and pancetta on a pizza, topped off with mozzarella and parmesan. Surely we can have this one for breakfast? Hmmm pizza for breakfast…

Pollo Salad

One of our favourite salads on the menu, the Pollo Salad. Sweet and fiery roquito peppers, creamy goats cheese and crunchy salad, what’s not to love?! Perfect for the warmer weather.

Calabrese

Our food team took a bit of convincing to let us give you this one – but as its for Father’s Day they agreed. This hot and fiery pizza packs a punch, and is the only one to top a square pizza base.

Dough Balls Doppio

“Dough Balls are perfect for sharing” - said no one ever. Dough Balls are best when they’re served in a double portion, all for yourself with three dips to choose from. Agree?

Etna

This recipe combines the heat of nduja sausage, and sweet, yet fiery roquito peppers. Not for the fainthearted.

Vegan Giardiniera (Ve)

This one is especially for those vegan, vegetarian or good ol’ fashioned pizza lovers. Hitting our menu back in 2017 with a new vegan hat on, it’s been a firm favourite ever since. Fun fact, Giardiniera literally means “gardener”…no real reason for telling you that.

Leggera Pepperonata Pasta (Ve)

The Leggera Pepperonata - or as we like to call it, the triple threat of the pasta world - Gluten Free, Vegan, and under 600 calories.

Bruschetta con Funghi

This one hasn’t been on the menu for around 10 years, but you wouldn’t know – it still gets ordered every day. If you know, you know. The Bruschetta con Fungi is a cult classic!

Sloppy Giuseppe

This recipe’s been on our menu since time began, and has been a firm favourite ever since. The warming spiced beef combined with the perfect crunch of the peppers and onions make this recipe a classic.