1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2️⃣ In a skillet over medium heat, warm the olive oil. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain any excess fat.

3️⃣ Stir in the taco seasoning mix and water. Bring to a simmer, then cook until the sauce is absorbed and the mixture is thick, about 2–3 minutes. Remove from heat and let cool slightly.

4️⃣ On a lightly floured surface, roll out the pizza dough into an approximately 12×10-inch rectangle. Transfer it to the prepared baking sheet.

5️⃣ Using a sharp knife, cut ½-inch-wide strips along both long sides of the rectangle, stopping about 2 inches from the center.

6️⃣ Spoon the cooled beef mixture down the center of the dough, leaving a 1-inch border at each short end. Sprinkle the shredded cheese over the beef, then top with diced tomatoes, olives, and green onions.

7️⃣ Working from one short end, fold the strips over the filling in an alternating pattern, creating a braided effect and overlapping slightly to seal. Tuck the ends under to secure.

8️⃣ Brush the braid lightly with a bit of olive oil. Bake until the crust is golden brown and the cheese is melted, 18–20 minutes.

9️⃣ Let the braid rest for 5 minutes before slicing. Serve with sour cream, salsa, and cilantro if desired.