Healthy Cooking with Chef Bill Bailey

As we know all athletes (well most) are obsessed with eating healthy, OhioOutside.com is now bringing you new recipes on healthy cooking for the athlete.

Grilled Margherita Pizza with Arugula

Grilled Pizza Crust
Servings: Makes 8 individual crusts.

Ingredients

• 1 tbsp molasses
• 1 package (1/4 oz) active dry yeast
• 2 1/2 tbsp kosher salt
• 2 1/2 tbsp olive oil
• 1 1/4 cups whole-wheat pastry flour
• 2 1/2 cups unbleached all-purpose flour
• Vegetable-oil cooking spray

Preparation:
In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill.

Topping Ingredients:

• 1 can (25 oz) crushed plum tomatoes
• 3/4 cup chopped fresh basil
• 2 tbsp finely chopped fresh garlic
• 3 tbsp extra-virgin olive oil
• 1 1/2 cups grated lowfat Romano
• 1 1/2 cups grated lowfat fontina
• 6 cups roughly chopped arugula
  2 tbsp balsamic vinegar

Preparation:
To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown. 
Nutritional analysis per serving: 453 calories, 17.8 g fat (4 g saturated fat), 54.4 g carbohydrates, 22.2 g protein, 5.8 g fiber

Marathon & Ultra Runner Chef Bill Bailey has worked in the restaurant industry for more than 20 years. Bill has worked as the head chef and as the corporate chef for several well known companies. He has a Bachelors of Science degree in Nutrition and Hospitality Management. Chef Bill has been featured in Northeastern Ohio Magazine, the Akron Beacon Journal, and Cheers Beverage Magazine. He is serve safe certified and has taught classes on safety and sanitation. Playing With Knives & Fire is a company that is dedicated to feeding hungry people. We were founded in 2007 by Chef Bill Bailey and his wife Jennifer Bailey.

Bill Bailey of Playing with Knives and Fire can be hired for Personal Chef Services, Individual and Group cooking classes and On-Site Catering. Read about Bill Here