Layers of good things - plenty of cheese, sliced fresh tomatoes, pungent salami and onions sauteed with garlic and oregano - top a puffy yeast crust to make a memorable pizza. This is a perfect supper dish, served with mixed green salad, to accompany Monday night football.

Preparation time: 50 minutes. Rising time: 30 minutes. Baking time: 15 to 20 minutes. Oven temperature: 450 degrees.

FOR 1 PIZZA, 6 SERVINGS, YOU WILL NEED:

2/3 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast
2 tsp. sugar
1/2 tsp. salt
3 tbsp. olive oil
2 c. all-purpose flour
2 med. onions, finely chopped
1 clove garlic, minced or pressed
1 tsp. dried oregano leaves
1/4 lb. dry salami, thinly sliced
3 med. tomatoes, sliced about 1/4 inch thick
2 c. shredded Monterey Jack cheese

1. Place water in large bowl. Sprinkle with yeast. Let stand about 3 to 5 minutes. Stir in sugar, salt and 1 tablespoon of the olive oil. Add 1 1/3 cups flour. Mix to blend. Beat about 3 minutes until dough pulls away from bowl.

2. 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 and springy. Place dough in greased bowl. Turn once. Cover and let rise in warm place about 30 minutes or until doubled.

3. Meanwhile, saute onions until limp in 2 tablespoons of the oil. Stir in garlic and oregano.

4. 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.

5. Bake at 450 degrees for about 15 to 20 minutes or until crust is well browned.