Dick Clark's Seared Tuna Pizza

Step 1: For the dough: pour 3/4 cup warm water into large bowl; mix in yeast. Let stand until yeast dissolves, about 10 minutes.

Step 2: Add 2 cups flour. Mix in oil and salt.

Step 3: Knead in bowl until smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 6 minutes. Transfer dough to oiled bowl; turn to coat. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until dough is doubled in volume, about 1 1/2 hours.

Step 4: For the sauce: combine soy sauce, oil, and wasabi in medium bowl; whisk until blended. Whisk in ginger. Season sauce to taste with pepper.

Step 5: Position rack in center of oven and preheat to 400°F. Place heavy baking sheet on rack to heat.

Step 6: Gently knead dough to deflate. Divide into 4 equal pieces; shape each into disk. Place on lightly floured surface, cover with towel and let rest 15 minutes.

Step 7: Roll out each piece to 6-inch diameter round. Cover dough rounds again with towel and let rest 10 minutes. Roll out 2 dough rounds to 8-inch diameter rounds (dough will be about 1/8 inch thick). Brush each generously with wasabi sauce.

Step 8: Sprinkle heated baking sheet in oven lightly with cornmeal. Transfer dough rounds to sheet.

Step 9: Bake crusts until golden on top and crisp on bottom, piercing large bubbles with fork if necessary, about 10 minutes Transfer to plates. Repeat with remaining 2 dough rounds.

Step 10: Meanwhile, prepare topping: brush tuna steak with olive oil; sprinkle with salt and pepper.

Step 11: Heat heavy large nonstick skillet over high heat. Add tuna and sear until brown outside, but still pink inside, about 5 minutes per side. Transfer tuna to work surface. Slice thinly.

Step 12: Arrange 1/4 of tuna on each pizza crust. Drizzle each with 1 tablespoon wasabi sauce and sprinkle with chopped green onions.

Step 13: Serve, passing remaining wasabi sauce separately.