Preheat oven to 400°F. Brush Large Round Stone with Handles with 1 tsp of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. border around edge and spacing 1/2 in. apart; brush with remaining oil. Bake 14-16 minutes or until crust is golden brown.
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.