In large bowl, combine flour, yeast, sugar, and salt. In small bowl, combine water and olive oil. Slowly add to flour mixture, stirring to form sticky dough. Knead until smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk about 40 minutes. Preheat oven to 375º. Grease 13 inch round baking sheet (or use baking stone). Punch dough down and let rest 5 minutes. Turn dough out onto lightly floured surface. Using floured rolling pin, roll dough into a 12-inch round. Place on prepared baking sheet. Build up edges of dough slightly to form a crust. Cover as before and let rise 15-30 minutes. Poke indentations over surface of dough with fingers. Select topping variation. Drizzle with olive oil and top with remaining ingredients. Bake 30 minutes or until lightly browned on top and sides. Remove from oven and cool on baking sheet 5 minutes. Cut into wedges and serve warm.

Feta Pesto Tomato: 1½ tablespoon olive oil, ½ cup pesto, ½ cup crumbled Feta cheese, 6 sun-dried tomatoes, diced

Garlic Rosemary: 3 tablespoons olive oil, 1 teaspoon minced garlic, 2 tablespoons fresh or 1 tablespoon dried rosemary