Heat oil in a dutch oven on medium-high heat. Add bacon, and cook until crispy and golden, followed by garlic and chili flakes. Fry for 10-15 seconds, or until garlic is fragrant. Add tomato sauce, oregano, and salt and simmer for five minutes.
Once the sauce has simmered, add the water and bring to a boil. Add pasta, and cook for 12 minutes on medium heat, stirring occasionally.
Then add green pepper, mushrooms, pepperoni, pineapple, and green olives to the pot, reserving a little bit of each ingredient for garnish. Cook for an additional three to four minutes until pasta is tender, and vegetables are warmed through.
Remove from heat, and stir in 3/4 cup of the mozzarella. Cover the surface of the pasta with the remaining mozzarella, and garnish with the reserved ingredients as you would a pizza. Cover with a lid and allow to sit until cheese has melted.