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Place a piece of parchment paper on a rimmed baking sheet, set aside.
Preheat oven to 375 degrees F.
Place the pizza dough on a floured cutting board. With a knife or pizza cutter, make slices 1 inch thick and 3 inches long down both long sides of the dough in a slight diagonal. Leaving about an inch at the top and bottom, place the taco meat down the center of the dough. Cover the meat with 1 cup of the shredded pepper jack cheese, and then add the diced red onions, sliced black olives and the pico de gallo.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
Gently brush the top and sides with the egg wash.
Sprinkle the remaining ½ cup of cheese on top.
Transfer the braid on the parchment to the rimmed baking sheet.
Bake for 20-25 minutes, until golden brown.
Garnish with chopped Romaine lettuce, sour cream and pico de gallo.
YUM!