Warm bowl and combine yeast, honey and warm water.
Add in salt, olive oil, and 1 ½ cups flour.
Using a dough hook, mix at speed 2 for 1 minute.
Still mixing on speed 2, add the rest of the flour in ½ cups until dough sticks to hook.
Run on speed 2 for 2 more minutes.
Use olive oil to coat the dough. Place in a greased bowl
Cover with plastic wrap, place in a draft-less place to rise for about an hour or until the dough has doubled.
Preheat oven to 450 degrees.
Heat up ⅔ cup olive oil on a skillet. Cook garlic on medium heat. Stir, watching closely to make sure it doesn’t burn. Pour into a bowl and set aside.
Heat up 2 tablespoons of olive oil, add in diced onions. Cook over medium low heat for about 30 minutes stirring frequently.
Prep artichoke hearts by slicing and separating. Halve tomatoes.
Place onions, artichokes and tomatoes on a baking. Drizzle in olive oil to coat.
When the dough has doubled, punch down with your fist.
Stretch dough out. Avoid ripping. On a greased baking sheet, press dough down to create a collar.