BOSF13 1st PlaceWe make a thin crust pizza with a Santa Fe twist : a perfect flour crust rolled in cornmeal for a unique flavor and texture , topped with high quality delicious ingredients. All of our food is handcrafted on site, from our signature pizza dough to our roasted meats to our sub-breads to our  sauces and dressings. We also offer a delicious gluten-free pizza crust made from scratch. We showcase 10 local and national beers on tap—including a rotating selection of Santa Fe Brewing Company beers—as well as an outstanding selection of wine  by the glass. Click here for our current beer & wine list.

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We are committed to partnering with local farms and producers when possible & are super proud to be purchasing all of our beef  & pork for our housemade meatballs & sausage  from Talus Wind Ranch who raise Heritage Beef Cows humanely with the utmost respect for quality and preservation.  We also partner with Camino de Paz School & Farm for delicious goat cheeses and fresh vegetables that we use on salads, pizzas & in our tasty soups.  Fresh Goat cheese’s from the farm are now available in our grab & go case!

Backroad PizzaEquipped with pool tables, an old school table top Galaga/Miss PacMan, a 2nd story balcony and a gorgeous outdoor seating courtyard, we are one of Santa Fe’s local favorites. We are your off-the-beaten path, around-the-corner local neighborhood pizza shop that’s casual, fun, friendly & affordable. We have a rad crew of folks whom you will get to know and love.

Back Road Pizza is always available as a community space and is committed to extending our generosity beyond the walls of our shops into the greater Santa Fe community.

Back Road Pizza was voted #1 Best Pizza in 2012 & 2013 & has been voted one of the city’s best restaurants for nine years running in The Santa Fe Reporter. We have received nods from both local and national sources including a flattering recent review in the Pasa Tiempo. You may have also caught us on the Food Network’s show Diners, Drive-Ins & Dives hosted by Guy Fieri. Watch our episode below: