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Food Rush Episodes
Pizza with a Fun Twist
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.
- Segment 1
- 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.
- Related Photos Watch Segment
- Segment 2
- 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.
- Related Photos Watch Segment
- Segment 3
- 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
- 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
- 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.
- Related Photos Watch Segment
- Photo Gallery
- Behind-the-Scenes: Opening Day!
- Go behind the scenes as Chef Ryan Scott opens his restaurant Market & Rye.
- See Photo Gallery
