For the pizza sauce, in a medium saucepan combine the tomato, tomato sauce, basil, sugar, garlic, oregano, fennel seed, pepper, and red pepper. Bring to boiling; reduce heat. Stir in the cooked meat. Cover and simmer for 10 minutes. Set aside.
Meanwhile, for the crust, in a small mixing bowl stir together 1/2 cup of the all-purpose flour, the yeast, and salt. Stir in the water and cooking oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover, let rest 10 minutes.
Spray a 12-inch pizza pan or a baking sheet with nonstick coating. If desired, sprinkle with cornmeal. On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to pizza pan or baking sheet. Build up edges slightly. Do not let rise. Bake crust in a 425 degree F oven about 12 minutes or until browned. Spread meat sauce over hot crust. Sprinkle onions, mushrooms, and green pepper atop sauce. Sprinkle with mozzarella cheese. Bake for 10 to 15 minutes more or until bubbly. Makes 4 servings.