"This modern take on pizza is super easy and quick with a crust made out of frozen puff pastry." Serving: Makes 4 servings

Ingredients
• 1 sheet frozen puff pastry (half of 17.3-oz. package), thawed
• 2 tsps. extra-virgin olive oil plus additional for brushing and drizzling
• 4 large green onions, chopped
• 1 8-oz. ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
• 1/2 8-oz. ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels
• 12 large fresh basil leaves
• 4 cherry tomatoes, quartered
• 4 Kalamata olives, pitted, quartered
• 2 radishes, thinly sliced
• 1 tsp. minced peeled fresh ginger

Direction
• Preparation: Place rack in center of oven and set oven to 400°F and preheat. Unroll puff pastry to 11-inch square on a work surface sprinkled with flour. Cut out 4 rounds from pastry, using 4 1/2-inch bowls as guidance. Move the pastry to large unoiled baking sheet, spacing apart. Top the pastry rounds with another baking sheet to weigh down slightly. Bake for about 20 minutes until the pastry turns golden brown and heated through. Remove the cover from pastry and allow to cool completely. DO AHEAD: Pastry can be made 6 hours in advance. Let rest at room temperature.
• Set oven to 400°F and preheat. In a medium nonstick skillet, heat 2 tsps. of olive oil over medium heat. Put in green onions; sauté for about 2 minutes until onions are soft but not brown. Take away from heat. Distribute green onions among pastry rounds. Brush olive oil lightly over tuna; add salt and pepper on top. Arrange 3 basil leaves, 3 mozzarella slices and 3 tuna slices alternately in concentric circles, slightly overlapping, on top of green onions on each pastry round. Distribute radish slices, olives and tomatoes over each. Sprinkle each pastry round with ginger and drizzle with olive oil. Bake for about 3 minutes, just until the tuna is opaque around edges but the center is still translucent. Move to plates. • What to Drink: Pour a rosé to enjoy along with the pizza. You should try the Domaine Le Galantin 2006 Bandol Rosé ($17), which has rose petal flavors, mineral and stone fruit.

Nutrition Information
• Calories: 526 • Total Carbohydrate: 31 g • Cholesterol: 47 mg • Total Fat: 33 g • Fiber: 2 g • Protein: 25 g • Sodium: 410 mg • Saturated Fat: 11 g