1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup chopped pimiento-stuffed olives
1/4 cup chopped green pepper
1 tablespoon butter, melted
2 cups shredded mozzarella cheese
In a large bowl, dissolve yeast in warm water. Add egg, 1/4 cup tomato sauce, oil, sugar, salt, chili powder and 1/8 to 1/4 teaspoon hot pepper sauce; beat until smooth. Add 1 cup flour; beat for 1 minute. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in onion, mushrooms, olives, green pepper and remaining tomato sauce and hot pepper sauce.
Punch dough down; turn once onto a lightly floured surface. Roll into a 14x9-in. rectangle. Place in a greased 15x10x1-in. baking pan. Brush with butter. Top with meat mixture; sprinkle with cheese. Bake at 425° for 15 minutes or until crust is lightly browned and cheese is melted.