Thick ‘N’ Chewy Pizza

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 large egg
• 1 can (8 ounces) tomato sauce, divided
• 3 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 to 1/2 teaspoon hot pepper sauce, divided
• 2-1/4 to 2-1/2 cups all-purpose flour
• 1 pound ground beef
• 3/4 cup chopped onion
• 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

1. 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.
2. 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.
3. 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.
4. 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 425u0b0 for 15 minutes or until crust is lightly browned and cheese is melted.

active dry yeast, warm water, egg, tomato sauce, vegetable oil, sugar, salt, chili powder, hot pepper sauce, flour, ground beef, onion, mushroom stems, olives, green pepper, butter, mozzarella cheese

Taken from www.tasteofhome.com/recipes/thick-n-chewy-pizza/ (may not work)