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

Place water in large bowl. Sprinkle with yeast. Let stand about 3-5 minutes. Stir in sugar, salt and 1 tablespoon of the olive oil. Add 1 1/3 cups of 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 8-10 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.

Meanwhile, saute onions until limp in 2 tablespoons of the oil. Stir in garlic and oregano. Punch down dough. 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 about 15-20 minutes or until crust is well browned.