Preheat the oven to 400° and brush an oven-proof 12-inch skillet with 1 tablespoon of the melted butter.
Divide the pizza dough into 16 pieces. With lightly oiled hands, roll each piece into a ball and arrange in a ring around the edge of the skillet. Let sit at room temperature while you prepare the dip.
In a large bowl, combine the mozzarella, cream cheese, mayonnaise, chicken, spinach, artichoke hearts, dill, lemon zest, lemon juice and garlic. Season with salt and pepper.
Spoon the dip into the center of the skillet and spread in an even layer. Brush the remaining 2 tablespoons of butter all over the rolls and sprinkle with flaky sea salt, if using.
Bake the dip until the rolls are golden brown and puffed and the dip is bubbling and beginning to brown, 20 to 25 minutes. Serve hot.