Food Rush Episodes

Pizza with a Fun Twist

Tags: Food Rush
It's the grand opening day of Ryan's second "Market & Rye" restaurant, but how smoothly will everything go? Later, Ryan visits some friends at Salon Baobao and decides to surprise them with his savory homemade pizzas.
Ryan's tips on making pizzas:
  • Work with what you've got. Don't have dough? Use a baguette or another kind of bread. Don't have marinara sauce? Whip up your own tasty sauce. Cater the pizza to your own tastes, and don't worry about "traditional."
  • No matter what ingredients you use, season in layers. Add salt and pepper to your brie, and roast your fruit with seasonings. You want to taste that flavor in every bite.
Ryan's pizza recipes:
Segment 1
Opening Day of a New Restaurant
Opening Day of a New Restaurant
It's the opening day of Ryan Scott's new restaurant Market & Rye. He's excited for what's to come.
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Segment 2
Baking Sourdough in a Rustic Oven
Baking Sourdough in a Rustic Oven
Ever wondered where the best bread in the world comes from? Go on a trip with Ryan to the famous Italian French Baking Co. in San Francisco and find out how their 100-year-old oven adds character to every loaf.
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Segment 3
French Baguette Pizza with Roasted Peaches, Prosciutto and Fontina Cheese
French Baguette Pizza with Roasted Peaches, Prosciutto and Fontina Cheese
Chef Ryan Scott shares an easy recipe for a homemade pizza with roasted peaches and prosciutto.
See Recipe
Segment 4
Baguette Pizza with Roasted Grapes, Red Pickled Peppers and Brie
Baguette Pizza with Roasted Grapes, Red Pickled Peppers and Brie
Chef Ryan Scott shares a recipe for an easy homemade pizza with some unusual toppings -- roasted grapes and red pickled peppers.
See Recipe
Segment 5
Surprising Doyle with Homemade Pizzas
Surprising Doyle with Homemade Pizzas
Ryan returns to Salon Baobao to serve up his two versions of the open-face baguette pizzas. Watch and find out if Doyle and the crew will convert from frozen to fresh.
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Photo Gallery
Behind-the-Scenes: Opening Day!
Go behind the scenes as Chef Ryan Scott opens his restaurant Market & Rye.
See Photo Gallery
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