1(14 to 16 ounce) ball or package pizza dough, at room temperature
Kosher salt and pepper to taste
Large pinch red pepper flakes (optional)
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the mayo, ketchup, and mustard. Separate half of the sauce into a bowl for dipping.
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring to break it up, for about 3 minutes until it starts to brown. Add the onions, season everything with salt and pepper, the red pepper flakes if using, and continue to cooking, stirring frequently, until the meat is completely browned and the onions are fairly tender. Drain the meat and onions in a colander.
Roll or press the pizza dough onto a baking sheet, making a rectangle about 9 x 14 inches, about 1/3 inch thick. Spread the remaining half of sauce (not the sauce for dipping) on the pizza dough rectangle, leaving a 1/4-inch border around each edge. Sprinkle half of each cheese evenly over the pizza, also keeping the border. Distribute the beef, tomatoes and pickles over the cheese. Top everything with the rest of the cheeses. Press down lightly so that everything adheres to the dough.
Carefully, slowly roll the pizza up the long way (meaning from one long side to the other). Cut the roll into about eight 1 1/2-inch slices. Separate the slices and place them cut sides down at least 2 inches apart on the parchment.
Bake the pizza for about 16 to 20 minutes, until the crust is lightly browned around the edges, and the spirals are cooked through. Serve hot, with the remaining dipping sauce on the side.