In medium bowl, combine soup mix, 1 cup of the flour, sugar and yeast; mix well.
With mixer at low speed, gradually pour warm water and oil into dry ingredients; beat until just mixed.
With mixer at medium speed, beat 4 minutes, scraping bowl often.
With spoon, stir in about 3/4 cup flour or enough to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more flour as necessary.
Grease 14-inch pizza pan or baking sheet.
On floured surface, roll dough to 14-inch round.
Transfer to pizza pan.
Turn edge under to form rim.
Let rise in warm place, 20 minutes.
Preheat oven to 400 F.
Bake crust 5 minutes; remove from oven.
Arrange tomato slices and artichoke hearts over crust; sprinkle with cheese.
Bake 15 minutes more or until lightly browned.