In a small bowl, combine sugar and warm water, stirring until dissolved. Sprinkle the active dry yeast over the surface and allow it to sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the activated yeast mixture with olive oil, salt, and gradually add the all-purpose flour. Stir until a shaggy dough forms.

Lightly flour a clean surface and turn out the shaggy dough. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic.

Grease a clean bowl with a bit of olive oil and place the kneaded dough inside. Cover with a kitchen towel and let it rise in a warm spot for 1-1.5 hours.

In a skillet over medium heat, cook the Italian sausage until browned. Add chopped red onions and sauté until softened, then add minced garlic for 1-2 minutes.

Remove the skillet from the heat and season the sausage mixture with salt and pepper to taste. Allow it to cool slightly.

Once risen, punch down the dough and divide it into two equal portions. Roll out one portion into a 12-inch circle.

Brush the rolled-out dough lightly with olive oil. Spread the cooled sausage mixture and sprinkle crumbled feta cheese over the top.

Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Once baked, remove the pizza from the oven and immediately drizzle it with honey. Sprinkle with fresh basil leaves.

Allow the pizza to cool for a few minutes before slicing it into wedges.