A Houston pizzeria will expand its footprint with two new locations in Meyerland and George Bush Intercontinental Airport (IAH). Slated to open in March 2027 and October 2026, respectively, the new locations will allow more Houstonians to enjoy Pizaro’s Pizza’s creative pies.

Brother-and-sister owners Matt Hutchinson and Nicole Bean, along with Nicole’s husband Brad Bean, have claimed a former dry cleaners at 9150 Chimney Rock for a new location that will operate for to-go and delivery only. Diners will have the option of picking up their orders via the restaurant’s drive-through. It is intended to make Pizaro’s most accessible to customers in West U., Meyerland, Bellaire, Westbury, and other surrounding neighborhoods.

Brad Bean, Nicole Bean, and Matt Hutchinson are the owners of Pizaro's Pizza.Courtesy of Pizaro's Pizza

Notably, the Meyerland location will only serve styles of pizza that travel well, such as New York, Chicago cracker thin, and Detroit, a rectangular-shaped deep dish pie with crispy edges. It will not serve the wood-fired Neapolitan-style pies served at Pizaro’s existing locations in Montrose and the Energy Corridor.

On the other hand, the IAH restaurant, which will be located in Terminal B, will serve a variation on Neapolitan-style pizza that’s cooked in a gas-fired oven. For security and safety reasons, restaurants at the airport are not allowed to cook with wood. Nicole Bean tells CultureMap the IAH outpost will serve 10-inch, personal-sized pies.

Chicago cracker thin has been a special at both locations over the past couple of years. It will join the menu full time next month, Bean says.

“We’ve wanted to expand for a really long time. In 2020, we started to take steps toward making that dream a reality, but then the pandemic happened and we halted all planning,” Nicole Bean added in a statement. “We revisited the idea in 2024, and last year all the pieces started falling into place. Both locations fit the criteria of what we were looking for, and we’re thrilled to bring our pizzas to first timers and the customers we’ve fostered relationships with throughout the years.”

This year has been a dynamic one for Houston pizzerias. Winnie's co-owner Benjy Mason and chef Jason Kerr teamed up to open Shredder's, a retro-style pizzeria serving New York-style pies. In Spring, Pi Pizza and Gold Tooth Tony's founder Anthony Calleo recently opened Galaxy Pizza. In July, chef Angelo Emiliani began serving wood-fired pies at Angie's Pizza in the Heights.