For the taco meat:

1. In a medium skillet over medium-high heat, brown ground beef until nearly cooked through.
2. Add poblano peppers, chili powder, paprika, oregano, salt, pepper, and garlic powder (or oil) and sautee for 2-3 minutes so the peppers get some direct heat, stirring occasionally until peppers begin to soften slightly and the beef is fully cooked through. Remove from heat and reserve to the side.

For the rest of the pizza:

1. Preheat your oven to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
2. While the oven is preheating, brown the ground Italian sausage in a medium skillet over medium-high heat, breaking it apart into chunks as it cooks, until cooked through. Drain any residual grease, if needed, and reserve to the side.
3. Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
   • If you are hand-stretching your dough:
     1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
     2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
     3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
   • If you are using a rolling pin:
     1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
4. Transfer your shaped dough to the reserved baking sheet.
5. Brush olive oil onto the pizza dough lightly and evenly. This can be done with a pastry brush or the back of a spoon
6. In a small bowl combine tomato sauce, salt, and garlic powder (if using). Pour over the top of the pizza dough and using the back of a spoon spread the sauce out evenly over the dough.
7. Top the pizza with the Colby Jack cheese, sprinkling evenly across the top. Then top with the cooked taco meat and finish with the crushed olives (unless you prefer to add the olives raw later, instead of baking them).
8. Bake for 14-20 minutes or until the crust has reached your preferred level of crispness and the cheese is fully melted. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 14-minute mark and adjust as desired.
9. Once the pizza has been removed from the oven, top with tomato, white onion, green onion, and pickled jalapenos. Then top with iceberg lettuce and tortilla chips. Dollop the sour cream on in two or three spots, as desired. Slice and serve warm with the optional hot sauce, if desired.