On Aug. 1, New Mexican Taste columnist John Vollertsen concluded his ninth annual kids cooking camp at the Las Cosas Cooking School with a pint-sized version of an Iron Chef challenge — complete with a secret ingredient. (Hint: It was the same secret ingredient Santa Fe chef Martin Rios was confronted with when he faced off with Bobby Flay on the real Iron Chef show on Food TV last winter.)

To see how the six campers aged 7 to 14 who were present that day responded to the challenge, log onto www.etastesantafe.com for video clips.



eTaste

Here's the recipe the winners used:

CALZONE
(Serves 4 or more)

For the dough:
2 teaspoons dry yeast
1 teaspoon sugar
1/4 cup warm water
1 tablespoon kosher or sea salt
1 cup hot water
3 tablespoons extra-virgin olive oil
3-1/2 cups all-purpose flour

For the sauce:
28-ounce can (about 3-1/2 cups) crushed tomatoes in purée, preferably Italian
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
Salt to taste
Fresh ground pepper to taste
Pinch of red pepper flakes
Optional additions: fresh chopped basil, fresh or dried oregano, olives, capers, anchovies, Parmesan rind, more garlic
To finish the calzone:
1 cup grated mozzarella
10 fresh basil leaves
Garlic-flavored (or plain) olive oil
Kosher salt

Make the sauce: In a large saucepan heat oil until hot and add garlic. Allow garlic to become golden brown, then add tomatoes immediately. Add sugar, salt, pepper and red pepper flakes and allow sauce to simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduced to about 2-1/2 cups. Season sauce with additional salt (and optional seasonings, if using) and cool to room temperature. Sauce keeps, covered and chilled, 5 days.

Make the dough: In a small bowl, dissolve yeast and sugar in warm water and allow to sit for 10 minutes.

Dissolve 1 tablespoon kosher salt in hot water.

In medium bowl, combine yeast mixture, flour and olive oil. Add salted hot water and mix to combine and form a fairly firm dough.

Turn dough onto floured board and knead until the dough is no longer sticky and is smooth and cohesive, about 8 minutes.

Place dough in lightly oiled bowl, cover with damp cloth and allow to proof in warm place until doubled in bulk, about 30 minutes. Punch down dough and knead for 1 minute.

Roll out dough and form one large or two smaller ovals on a baking sheet. Cover and allow to rise 20 minutes.

Make the calzone: Preheat oven to 400 degrees.

Spread a 1/4-inch thick layer of sauce in the center of one half of each dough oval. Be sure to leave about a 1/2-inch margin around the edges of the dough free of sauce. Top the sauce with the basil leaves, and sprinkle the mozzarella over all.

To seal the calzone, fold unsauced half of the dough over the sauced half, overlapping it slightly so you can tuck the upper crust under the lower one. Brush the top with olive oil and sprinkle lightly with a little kosher salt.

Bake at 400 degrees for about 15-20 minutes, or until cooked through and golden brown. Serve immediately.