In a medium bowl, combine warm water and sugar, then sprinkle the active dry yeast on top. Let the mixture rest for 5-10 minutes until foamy.

Add olive oil to the activated yeast mixture, and gradually mix in flour and salt until it forms a shaggy dough. Knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover it, and let rise in a warm place for about 1 to 1.5 hours until doubled in size.

Cook the Italian sausage in a skillet over medium heat, breaking it into smaller chunks until browned, about 5-7 minutes. Add sliced red onion and minced garlic, cooking until softened.

Preheat the oven to 450°F (232°C), placing a pizza stone inside if available.

Once risen, punch down the dough gently, roll it into a 12-inch circle, and transfer to a baking sheet or pizza peel.

Brush the pizza dough with olive oil, spread the sausage mixture, and sprinkle crumbled feta cheese on top.

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

Once out of the oven, drizzle honey over the hot pizza, sprinkle with fresh basil and red pepper flakes, and let cool slightly before serving.