1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
3 tbsp. oil
3 - 3 1/2 c. flour (all-purpose or unbleached)

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn onto lightly floured surface and knead until smooth (about 5 minutes). Place in greased bowl with greased side up. Cover; let rise in warm place 45 minute. (Ready if indentation remains when touched.)

Heat oven to 400 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 x 1 with 1 tablespoon oil. Punch down dough and spread in pan. Prebake 10-15 minutes.

While dough is rising prepare about 2-3 cups mashed potatoes. Add grated mild Cheddar cheese, melt and mix thorough (add to taste). Saute 2 large onions in 1/2 cup butter until softened but not browned.

Grate 1 pound Colby Jack cheese, 1/2 pound brick or provolone and 1/2 pound sharp Cheddar.

Spread mashed potatoes over crust. Add butter and onions, salt and pepper if desired. Sprinkle grated cheese over top. Return to oven and bake until cheese is melted and bubbly and crust is golden. Allow to sit for 10 minutes before serving.

You may add chopped cabbage to saute with onions if desired.