Stir yeast into water in large bowl. Add sugar, olive oil, salt, and flour and stir until dough forms. Turn onto lightly-floured surface and knead until smooth, about 5 minutes. Place in large bowl brushed with oil, turning to cover all sides of dough. Cover bowl with plastic wrap. Let rise in warm place until double, about 30 minutes. Preheat oven to 425 degrees. Remove sausage links from casings; set two links aside. Divide remaining three links into 10-12 pieces each. Wrap a chunk of Monterrey Jack cheese with one piece of sausage to form meatball. Repeat with remaining cheese and sausage. Heat 1 Tbsp. olive oil in ten-inch skillet over medium heat. Add onions and green pepper; cook until browned and tender, about 5 minutes. Add garlic and cook until fragrant, about one minute. Spoon mixture into bowl; set aside. Heat remaining tablespoon of olive oil in same skillet. Cook remaining sausage links until browned, breaking apart into small pieces, about 5 minutes. Remove from heat. Shape pizza dough into large circle about 1 inch wider than large pizza pan or pizza stone. Sprinkle cooked sausage and ½ cup shredded mozzarella 1 inch from edge of dough; fold dough over cheese and sausage and press to seal and form stuffed crust. Bake in oven for 5 minutes. Remove crust from oven and spread pizza sauce over crust. Sprinkle with remaining mozzarella cheese. Top with onion mixture and olives. Evenly distribute meatballs on pizza. Bake for 17-20 minutes or until crust is golden brown and meatballs are cooked through. Remove from oven; immediately rub butter over crust and sprinkle crust with garlic powder and Parmesan cheese, sprinkling extra cheese over entire pizza. Let sit for 5 minutes and serve.