Place the yeast in a bowl of stand mixer fitted with paddle attachment. Add the lukewarm water and stir on low to dissolve. Add the olive oil and 1/2 c. of flour and beat on medium-low speed for a minute until smooth. Switch to dough hook and add another 1/2 c. flour and salt and mix well. Add the remaining 1 cup of flour and put machine on low speed until the dough forms a mass around the hook. Let the machine knead the dough for 2 minutes. Turn the dough out onto a clean work surface and scrape out the bowl. Knead on counter for a minute for two until the dough is smooth and elastic. Shape the dough into a ball.

Place a teaspoon of oil in the bottom of a large, clean bowl. Place the ball of dough in the bowl and move it around to coat it with oil. Cover the bowl with a clean dish towel and set in a warm place (near your oven) until the dough doubles in bulk, 45 minutes to an hour.

Preheat oven to 375 degrees.

In a large bowl, toss the tomatoes and artichokes with olive oil, season with salt and oregano, and toss to combine. Arrange vegetables in a single layer on a sheet pan.

With a sharp knife, cut about 1/3 the top off a whole head of garlic (so all cloves are exposed). Drizzle with the remaining teaspoon of olive oil and wrap in a double layer of foil.

Place both the veggies and garlic on center rack of the oven. Roast tomatoes and artichokes until all tomatoes have burst, stirring once in the middle of roasting, 20-25 minutes.

Remove pan and allow veggies to cool. Continue roasting garlic for another 10 minutes, then remove from oven and open foil to cool.

Preheat oven to 550 degrees and position your oven rack to the lower third of the oven.

Gently press down on the dough in the bowl to release the air. Stretch it gently to begin forming a flat circle, then place the dough on the pizza pan and evenly press the dough until it reaches the edge of the pan.

Squeeze the roasted garlic into the hummus and mash together so the garlic is evenly distributed throughout the hummus.

Evenly spread the hummus on the crust. Top with the roasted tomatoes and artichokes. Top with sliced olives. Layer evenly with the shredded cheese and crumbled feta.

Bake for 10-12 minutes until pizza crust is nice and brown and cheese is bubbly.

Allow to cool for a few minutes before slicing and serving with salsa and sour cream.