In a large sauté pan set over medium-high heat, combine the ground beef, red onion, and minced garlic. Cook while stirring occasionally until the meat is thoroughly browned and the onions have softened.

Add in the drained diced tomatoes, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix thoroughly to incorporate. Let the mixture continue to simmer until any excess moisture has fully evaporated. If necessary, drain remaining liquid before removing from heat. Set aside to cool slightly.

Preheat the oven to 400°F (204°C).

Line a baking sheet with parchment paper and lightly coat with nonstick spray. Reserve for later use.

On a clean, floured work surface, roll the pizza dough out into a rectangle approximately 16 inches long by 8 inches wide.

Distribute the cooked beef mixture evenly across the surface of the dough, taking care to leave a half-inch margin along all edges. Scatter the shredded cheese uniformly over the beef layer.

Starting from one of the longer edges, tightly roll the dough into a log. Position the seam side downward onto the prepared baking tray.

Brush the top surface with olive oil, then sprinkle with the Italian seasoning blend and sesame seeds.

Place the tray into the oven and bake for 28 to 30 minutes, or until the crust turns a deep golden hue.

Let rest briefly before slicing and serving.