The wait is finally over. The World Cup is about to kick off, and although we may support different teams, there is one thing that unites us all: pizza.

We’ve been hard at work transforming Italian street food staples into pizza-inspired snacks fit for every kick-off time. Rise and shine with tiramisu-stuffed mini calzoni if you’re up at 5 or whip up a batch of doughballs and crispy prosciutto butter for a mid-match pick-me-up.

Italy may not have qualified for this year’s championship but they’re still playing with the heavyweights when it comes to game-day snacking.

 

If the match is at 5am: tiramisu calzone

Rise and shine with these creamy tiramisu-stuffed pizzas with enough cold brew to keep you going until full-time.

Serves 6

Total time 35 – 40 minutes

1 ready-to-roll pizza dough

250g mascarpone cheese

1 tsp vanilla extract

50ml cold brew coffee

80g dark chocolate chips

1 egg (beaten)

3 tbsp icing sugar

3 tbsp cocoa powder

 

Step 1 Preheat the oven to 160°C.

 

Step 2 On a well-floured surface, divide the dough into 12 equal-sized balls. Flatten each ball, then roll it out to a small disc. Leave the flattened dough under a damp tea towel while you make your filling.

 

Step 3 Mix your mascarpone cheese with vanilla extract and cold brew until combined.

 

Step 4 Add a small amount of your filling to each dough disc and top with a few dark chocolate chips.

 

Step 5 Using a pastry brush, dampen the edges of your dough with some beaten egg, then fold over the dough like you are making a pasty. Crimp the edges firmly with a fork.

 

Step 6 Place the stuffed pizzas on a lined baking tray, brush with beaten egg and pierce two holes in the top.

 

Step 7 Bake your calzones for 10 – 12 minutes until golden brown. Dust them with icing sugar and cocoa powder just before serving.

 

If the match is at 8 am: breakfast pizzette

Load these mini pizzas up with all the fixings for a real British breakfast of champions.

Serves 2

Total time 30 minutes

 

1 ready-to-roll pizza dough

70g cooked bacon lardons

2 eggs

10 halved cherry tomatoes

80g cooked spinach

100g baby chestnut mushrooms

150g mini mozzarella cheese

6 tbsp passata

 

Step 1 Preheat oven to 220°C.

 

Step 2 On a well-floured surface, divide the dough into two pieces before rolling them out into two thin mini pizzas.

 

Step 3 Place your mini pizza bases onto baking trays.

 

Step 4 Spread each pizza base with a passata, leaving a nice border around the edges.

 

Step 5 Sprinkle with spinach, then add mushrooms, tomatoes, mini mozzarella and cooked lardons.

 

Step 6 Crack your eggs into the centre of each pizza and pop them into the oven.

 

Step 7 Cook your pizza for 12 minutes or until the egg white is cooked through. Serve immediately.

 

If the match is at 10 am: pizza-nuts

Snack like you’re in the stands with these sweet and cinnamony Italian-style doughnuts.

Serves 4

Total time 30 -35 minutes

 

1 tsp cinnamon

3 tbsp caster sugar

1 ready-to-roll pizza dough

Vegetable oil

 

Step 1 On a well-floured surface, divide your pizza dough in two, then roll each dough into a long log. Divide each of these into 10 (making 20 strips of dough).

 

Step 2 Loop each piece of dough to turn them into doughnut shapes. Press them together at the joint so that they don’t fall apart.

 

Step 3 In a medium-sized bowl, mix your sugar and cinnamon. You’ll add your cooked dough to this, so be sure to have it ready before you start frying.

 

Step 4 Fill around two-thirds of a saucepan with vegetable oil for deep frying. Heat the oil and test it with the end of a wooden spoon – if the oil bubbles it’s ready to go.

 

Step 5 Carefully add a few doughnuts and cook for 4 minutes until golden brown. Remove with a slotted spoon and place on kitchen paper or a wire rack.

 

Step 6 Toss well in the sugar-cinnamon mix and serve.

 

If the match is at 11 am: dough balls with prosciutto butter

Do elevenses the all’italiana with these golden dough balls served with crispy prosciutto butter.

Serves 4

Total time 25 minutes

 

2 cloves garlic

3 slices of prosciutto

150g softened butter

Parsley & chives (finely chopped)

1 ready-to-roll pizza dough

 

Step 1 Preheat oven to 180°C.

 

Step 2 Divide your dough into 20 equal-sized balls. They should each weigh 20g.

 

Step 3 Grease a 20cm circular cake tin before adding your dough balls. Leave a little space between them as they’ll expand as they cook.

 

Step 4 Drizzle with olive oil and sprinkle with flaky sea salt. Cook for 12 – 15 minutes till golden brown.

 

Step 5 Whilst the dough balls are cooking, make your crispy prosciutto butter. Place your prosciutto slices on a microwave-safe plate and cook for 4 – 5 minutes until crisp.

 

Step 6 Grate your garlic and add it to a small bowl with butter, herbs and a grind of black pepper. Mash together with a fork until well combined. Crumble in your crispy prosciutto and give it a final mix.

 

Step 7 Serve the butter alongside your dough balls whilst they are still warm.

 

If the match is at 2 pm: PizzaExpress Sloppy Giuseppe

Kick off a lunchtime match with a homemade restaurant classic from PizzaExpress.

Serves 4

Total time 45 minutes

 

1 red onion

1 green pepper

1 garlic clove

125g mozzarella

250g ground beef

200g chopped tomatoes

1 tsp ground cumin

1 tsp ground paprika

1 tsp oregano

½ tsp cayenne pepper

1 ready-to-roll pizza dough

 

Step 1 Preheat the oven to 200°C.

 

Step 2 Dust your work surface with a generous sprinkling of flour. Cut the PizzaExpress pizza dough in half and shape the halved dough into balls. Set aside for 15 min.

 

Step 3 Dice the mozzarella into small bite-sized pieces and add to some kitchen paper. Press down on the diced mozzarella with another piece of kitchen paper to squeeze out as much liquid as you can.

 

Step 4 Peel and finely slice the red onion into rings. Deseed the green pepper and cut it into thin strips. Peel and finely chop the garlic.

 

Step 5 Heat a large, wide-based pan with a drizzle of olive oil over medium-high heat. Once hot, add the beef mince and cook for 3-4 min or until beginning to brown, breaking up the mince with a wooden spoon as you go.

 

Step 6 Once the beef begins to brown, add the ground paprika and cayenne pepper to the pan with the ground cumin and chopped garlic. Add a pinch of salt and cook for 2 min or until fragrant. Remove the pan from the heat and set aside for later – this is your sloppy mix.

 

Step 7 Once the dough balls have rested for 15 min, press your palm into the middle of a dough ball to flatten it until it is twice as wide. Turn the dough over and repeat until approx. 24 cm in diameter. Tip: Use a rolling pin to help you!

 

Step 8 Repeat with the other dough ball – these are your pizza bases. Transfer the pizza bases to a baking paper-lined baking tray.

 

Step 9 Spread 2 tbsp finely chopped tomatoes over each pizza base and season with a pinch of salt. Top each pizza with the sloppy mix, diced mozzarella, onion rings, green pepper and dried oregano. Put the tray in the oven and cook for 9-10 minutes or until the pizza bases are golden and crisp.

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Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.

From everyday favourites and ten-minute meals to global cuisines and healthy choices, you’ll have over 75 recipes to choose from each week from our menu. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.