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.

In a large, non-stick skillet brown the sausage over medium heat. Once pink is gone, add the chopped green onions and garlic and cook for another 2 minutes, stirring constantly. Remove from heat, drain the meat if necessary and allow to cool a bit.

With a stand or hand mixer, whip together the cream cheese, Caesar dressing, lemon juice and Parmesan cheese.

Preheat oven to 525 degrees.

According to pizza stone directions, allow the stone to preheat in the oven. The stone should be on a rack in the lower third position of the oven.

Evenly spread the crust dough on a large rectangle of parchment paper, making sure it fits the measurements of your pizza stone.

Gently spread the cream cheese mixture atop the crust and sprinkle with 1 cup of the shredded mozzarella cheese. Sprinkle the cooked sausage mixture over the cheese. Sprinkle the drained and chopped artichoke hearts over the sausage. Top evenly with the remaining 1 cup of mozzarella cheese.

Using a pizza peel, carefully transfer the pizza and parchment paper onto the hot pizza stone. Allow to bake 10 -12 minutes until crust and top of cheese is browning. Carefully remove pizza with a pizza peel and allow to cool a bit before slicing and serving.