2/3 c. warm water
1 pkg. active dry yeast
2 tsp. sugar
1/2 tsp. salt
3 tbsp. olive oil
2 c. all-purpose flour
2 med. onions, chopped
1 clove garlic, minced
1 tsp. dried oregano leaves
1/4 lb. dry salami, sliced
3 med. tomatoes, sliced 1/4 inc thick
2 c. shredded Monterey Jack cheese

Place water in large bowl. Sprinkle with yeast, let stand 3 to 5 minutes. Stir in sugar, salt and 1 tablespoon of olive oil. Add 1 1/3 cups flour. Mix to blend. Beat about 3 minutes until dough pulls away from bowl. Stir in 1/2 cup remaining flour to make a soft dough. Turn dough out onto floured board. Knead about 8 to 10 minutes until smooth. Place dough in greased bowl. Turn once. Cover and let rise in warm place about 30 minutes or until doubled.

Meanwhile, saute onions until limp in 2 tablespoons of the oil. Stir in garlic and oregano. Punch dough down. Roll or pat into a greased 13 inch pan. Spread with onion mixture. Top with a layer of salami, single layer of tomato slices and sprinkle with cheese. Bake at 450 degrees for about 15 to 20 minutes or until crust is well browned.