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1
Pour 3/4 cup warm water into large bowl; mix in yeast.
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2
Let stand until yeast dissolves, about 10 minutes.
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3
Mix in oil and salt.
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4
Add 2 cups flour.
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5
Using rubber spatula, stir until dough forms.
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6
Knead in bowl until smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 6 minutes.
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7
Transfer dough to oiled bowl; turn to coat.
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8
Cover bowl with plastic wrap and towel.
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9
Let rise in warm draft-free area until dough is doubled in volume, about 1 1/2 hours.
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10
Combine soy sauce, oil, and wasabi in medium bowl; whisk until blended.
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11
Whisk in ginger.
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12
Season sauce to taste with pepper.
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13
Position rack in center of oven and preheat to 400F.
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14
Place heavy baking sheet on rack to heat.
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15
Gently knead dough to deflate.
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16
Divide into 4 equal pieces; shape each into disk.
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17
Place on lightly floured surface, cover with towel, and let rest 15 minutes.
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18
Roll out each piece to 6-inch diameter round.
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19
Cover dough rounds again with towel and let rest 10 minutes.
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20
Roll out 2 dough rounds to 8-inch diameter rounds (dough will be about 1/8 inch thick).
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21
Brush each generously with wasabi sauce.
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22
Sprinkle heated baking sheet in oven lightly with flour.
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23
Transfer dough rounds to sheet.
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24
Bake crusts until golden on top and crisp on bottom, piercing large bubbles with fork if necessary, about 10 minutes Transfer to plates.
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25
Repeat with remaining 2 dough rounds.
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26
Brush tuna steak with olive oil; sprinkle with salt and pepper.
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27
Heat heavy large nonstick skillet over high heat.
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28
Add tuna.
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29
Sear until brown outside, but still pink inside, about 5 minutes per side.
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30
Transfer tuna to work surface.
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31
Slice thinly.
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32
Arrange 1/4 of tuna on each pizza crust.
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33
Drizzle each with 1 tablespoon wasabi sauce and sprinkle with chopped green onions.
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34
Serve, passing remaining wasabi sauce separately.
