By the way, I find that an ulu works much better than your standard pizza cutter. Ulus are my all-time favorite kitchen tool -- I have two (and need a third) so I can be sure of having a clean one available at all times. I use them to slice and dice everything from carrots to calzones.
Sundried Tomato & Artichoke Heart Pizza
1 1/4 cups all-purpose flour
1 Tbs yeast (one packet)
1/4 tsp salt
2 Tbs vegetable oil
1 cup warm water (about 115 degrees)
1 1/4 cups whole wheat flour
2 tsp cornmeal
Combine first five ingredients in large mixing bowl. Beat on slow speed 30 seconds, then on high speed for 3 minutes. Reduce mixer speed and add whole wheat flour, 1/4 cup at a time, until dough forms a ball and no longer sticks to the bowl. You may not require all 1 1/4 cups of whole wheat flour.
Place dough in bowl coated with cooking spray; coat top of dough with cooking spray. Set in warm place to rise until nearly double in size (10 or 15 minutes).
Roll dough to preferred thickness (1/4 - 1/2 inch) and place on cookie sheet sprinkled with cornmeal. Bake at 375 degrees for 7 minutes.
1 can (6 oz) tomato paste
3 Tbs basil pesto
1 1/2 cups grated parmesan cheese
1/2 cup sundried tomatoes, cut into strips
2/3 cup canned artichoke hearts, drained and chopped
5 cloves roasted garlic, sliced (optional)
Combine tomato paste and basil; spread on partially baked crust. Top with cheese, tomatoes, artichoke hearts, and garlic (if desired). Bake at 375 degrees for 7-9 minutes. Cool 2 minutes before slicing.