In a large mixing bowl, combine warm water (105-115°F) with sugar and active dry yeast. Let it sit for 5-10 minutes until frothy.

Stir in olive oil, then gradually add all-purpose flour and salt. Mix until a shaggy dough forms.

Flour a clean surface and transfer the dough onto it. Knead for 8-10 minutes until smooth and slightly tacky.

Grease a large bowl with olive oil, place the kneaded dough inside, cover, and let rise in a warm spot for 1-1.5 hours.

Punch down the dough gently, divide it into two portions, and shape into 12-inch rounds on a parchment-lined baking sheet.

In a skillet over medium heat, cook Italian sausage until browned. Add red onion and sauté until softened. Stir in minced garlic, seasoning with salt and pepper.

Preheat your oven to 450°F (232°C).

Transfer the dough to the baking sheet, brush with olive oil, spread the sausage mixture, and sprinkle crumbled feta on top.

Bake for 12-15 minutes until the crust turns golden and cheese is bubbly.

Remove from oven, drizzle with honey, top with basil leaves, and sprinkle with red pepper flakes if desired. Allow to cool slightly before serving.