Chef Andrew Zimmern Declares Midwest’s Best Pizza And You’ll Never Guess Where It’s From

James Beard Award-winning chef Andrew Zimmern has eaten his way across the globe, from the Australian outback to the Baltics, from street stalls in sub-Saharan Africa to roadside stands in the American Midwest.

But according to Zimmern, one of the best pizzas he's ever had? It's being served hot and fresh at a gas station.

The culinary adventurer and host known for uncovering the world's most unforgettable eats has crowned Casey’s BBQ Brisket Pizza a must-try, and it's officially back for a limited time this summer.

Casey’s BBQ Brisket Pizza begins with their signature made-from-scratch dough, slathered in Sweet Baby Ray’s barbecue sauce and layered with a melty blend of 100% real mozzarella and cheddar. It’s then piled high with hand-trimmed, double-hardwood, pit-smoked beef brisket, slow-smoked for up to 16 hours, plus jalapeños, fresh red onions, and a creamy ranch drizzle. It’s a bold, savory bite that packs serious flavor, and Zimmern is all in.

“I had one today and it absolutely blew me away,” Zimmern told The Blast exclusively. “I happen to love barbecue meat pizzas in general, and a lot of people do them, we make them at home, and it’s super fun. But Casey’s? They nailed it.”

Zimmern, who recently visited a Casey’s location for a behind-the-scenes look at their pizza operation, says the quality and freshness of the ingredients truly set the chain apart.

“The dough is made from scratch in-store. The sauce is theirs. They put real ingredients on real pizzas made by hand and cook them to order," the Award-winning chef said. "You can taste the difference.”

While many might raise an eyebrow at the idea of gas station pizza, Zimmern makes it clear that Casey’s is no ordinary stop-off.

“Casey’s is the fifth largest pizza restaurant in America," he told The Blast. "People don’t even realize, you can call them up and have a Casey’s pizza delivered to your house.”

And for those wondering how it stacks up? “I would put their pizza up against any of the big competitors, especially the big four,” Zimmern said. “I think their pizza is twice as good.”

Zimmern praised not only the brisket and barbecue sauce (a nod to fan-favorite Sweet Baby Ray’s) but also the fresh vegetables used, like the red onions, which he says create a whole new flavor dimension when roasted in the oven.

“There’s a different flavor when that goes into the oven,” he said. “You get that roasted onion flavor. The barbecue pizza, it's a great one. It really is.”

When it comes to exploring the world, Chef Zimmern doesn't just travel, he tastes it. When speaking to The Blast, he opened up about how food is more than just fuel. It's his personal lens for understanding the world.

"I really believe food is a cultural template. It’s the magnifying glass through which I look at everything," he shared.

While he admits he’s often drawn to high-end, buzzworthy restaurants, it’s the unexpected stops that really fuel his curiosity, and his palate. "I also have found the best chicharrón on the side of the highway in the Dominican Republic because I'm nosy," he laughed.

One whiff of frying pork and a line of parked cars is all it takes to get him off the beaten path.

"When I'm driving by and I smell pork frying and I see 25 cars just pulled over by the side of the road," he said. "I tell whoever's driving, turn around. I need to see what's going on there."

But his food love doesn't stop there. The chef also admitted, "I love pizza," and proudly owns his long-standing obsession with all things roadside. "I’m a huge fan of road foods, and that means gas station foods."

As someone who’s long championed the magic of “road food,” Zimmern says his love of discovering unexpected culinary gems often starts with a van and a curious mind.

“When I’m driving by and I smell pork frying and I see 25 cars pulled over by the side of the road, I tell whoever’s driving to turn around," he said. "I need to see what’s going on there.”

So what’s his go-to order? Zimmern says he loves the BBQ Brisket, but he also has a soft spot for Casey’s taco pizza. “All great food, high to low, is made up of contrasts,” he explained. “The taco pizza, with all of those contrasts in flavor, texture, temperature, I absolutely love it.”

Whether you're on a road trip or just craving a surprisingly gourmet bite without the wait, Zimmern says don't sleep on Casey’s.

“It’s fantastic,” he said. “I was so impressed with what they do at every step of the junction.”

Casey’s BBQ Brisket Pizza is available now through September 2 on original or thin crust, exclusively on the Casey’s app.

To kick off the unofficial start of summer, guests can take advantage of a special Memorial Day Weekend deal: Buy any large pizza and get a second one for 50% off, valid May 23–26.