Prep:

Cup of Yum
1. Allow the pizza dough to come to room temperature on the counter for approximately 20 minutes.
2. Preheat the oven to 450F if using a baking sheet or to 500F with a pizza stone inside. Refrigerated tubes of pizza dough usually state 350F*. If using that, follow the package time and temperature directions.
3. In a skillet over medium-high heat, brown the beef with the taco seasoning while breaking up the ground meat into small pieces.

Assemble the pizzas:

1. Divide the pizza dough ball into two halves. Roll each half of the dough on a floured surface to your desired thickness and place it on a parchment-lined baking sheet. You can also roll out the entire dough and bake one large pizza on a large sheet pan. Personally, I prefer to divide the dough in half and bake two pizzas; I've found the edges get crisper, and the middles cook through better this way.
2. If using tubes of dough, roll them out directly on a parchment-lined baking sheet. 
3. Spread half of the tomato sauce or thin salsa on the dough. Top with half of the cheese, cooked ground beef, and black olives. 

Bake:

1. If using pizza dough on a baking sheet at 450F, bake the pizza in the preheated oven for 12 minutes.
2. Directly on a pizza stone at 500F, bake the pizzas for 7 to 9 minutes.
3. Remove the pizza from the oven and top with pico de Gallo, sour cream, and sliced avocado. Repeat the process with the other half of the dough.