Place the yeast in a bowl of stand mixer fitted with paddle attachment. Add the lukewarm water and stir on low to dissolve. Add the olive oil and 1/2 c. of flour and beat on medium-low speed for a minute until smooth. Switch to dough hook and add another 1/2 c. flour and salt and mix well. Add the remaining 1 cup of flour and put machine on low speed until the dough forms a mass around the hook. Let the machine knead the dough for 2 minutes. Turn the dough out onto a clean work surface and scrape out the bowl. Knead on counter for a minute for two until the dough is smooth and elastic. Shape the dough into a ball.

Place a teaspoon of oil in the bottom of a large, clean bowl. Place the ball of dough in the bowl and move it around to coat it with oil. Cover the bowl with a clean dish towel and set in a warm place (near your oven) until the dough doubles in bulk, 45 minutes to an hour.

Place entire contents of salsa in a large mesh strainer over a bowl and allow to drain for about 30 minutes.

Meanwhile, heat a skillet over medium-high heat and begin to brown the ground beef. About halfway through cooking time, add the taco seasoning, stirring often until meat is well-browned. If your meat is lean and grass-fed, you should not need to drain it. Remove from heat and allow to cool enough to handle.

In a separate bowl, mix together the refried beans and about half the drained salsa (roughly 2/3 cup). Pour about 1/4 cup of the drained liquid back into the remaining salsa and reserve for topping the cooked pizza.

Shred the cheese and slice the olives.

Preheat oven to 550 degrees and position your oven rack to the lower third of the oven.

Gently press down on the dough in the bowl to release the air. Stretch it gently to begin forming a flat circle, then place the dough on the pizza pan and evenly press the dough until it reaches the edge of the pan.

Spread the bean and salsa mixture on the dough first. Evenly top the beans with the seasoned beef. Evenly spread the shredded cheese on top of the beef and finish with the sliced olives.

Bake for 10-12 minutes until pizza crust is nice and brown and cheese is bubbly.

Allow to cool for a few minutes before slicing and serving with salsa and sour cream.