Taco Salad Pizza

Serving size: 1 wedge
Points per serving: 8

8 ounces lean ground beef, sirloin or chicken
1 (1 ounce) package taco seasoning
1/4 tsp. freshly ground black pepper
2/3 cup water
1 (10 ounce) pizza crust (like Boboli)
cooking spray
1/3 cup light sour cream
1 cup (4 ounces) reduced-fat sharp cheddar cheese
2 cups shredded lettuce
3/4 cup tomatoes
1/4 cup sliced ripe olives
salsa (optional)

Brown beef in a large nonstick skillet over medium-high heat, stirring until it crumbles. Stir in 1 1/4tsp taco seasoning, reserving remaining seasoning for another use. Stir in pepper and 2/3cup water. Bring to a boil;reduce heat, and simmer, uncovered, 2 minutes or until liquid is almost absorbed. While meat mixture cooks, coat pizza crust with cooking spray. Place crust directly on center oven rack. Bake at 450 for 7 to 8 minutes or until browned. Quickly spread sour cream over crust to within 1 inch of edge. Sprinkle with meat mixture and cheese. Bake an additional 30 seconds or until cheese melts. Remove pizza from oven; top with lettuce, tomato, and olives. Cut into 4 wedges. Serve with salsa, if desired.