Instructions:

1. Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper. Preheat your oven to 375°F (190°C).
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add the lean ground beef and cook until browned, breaking it up as it cooks. Stir in the homemade taco seasoning and water. Simmer on low heat for 5 to 7 minutes, allowing the flavors to blend.
3. Prepare the Dough: Move the parchment paper to your work surface. Roll out the pizza dough on the parchment to form a 10 x 15-inch rectangle. Use a pizza cutter to make 1 1/2-inch wide slices along both long sides of the dough, cutting 3 inches inward on each side.
4. Assemble the Taco Braid: Spoon the seasoned beef mixture down the center of the dough. Sprinkle 3/4 cup of shredded cheese over the beef, followed by the diced tomato. Starting at one end of the dough, fold the end up and cross the first two slices over the filling to begin the braid. Continue wrapping the dough slices across the filling, working down the length of the dough.
5. Bake the Braid: Once braided, brush the top with melted butter for a golden finish. Transfer the parchment and braid to the baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until the dough is golden brown and cooked through.
6. Serve: Once baked, let the taco braid cool slightly. Garnish with the remaining shredded cheese and extra diced tomatoes if desired. Serve with chopped Romaine lettuce, sour cream, and taco sauce on the side.