Divide the pizza dough into 12 equal pieces (~2 oz. each).

Cut each piece of dough into 3 pieces. Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight. Place olive oil in a large bowl and then add balls of dough, tossing until well coated.

Place dough balls around the outside of the prepared skillet. Cover skillet and place in a warm location for 1 hour. (Tip: For a warm location, I put the pan in my oven with just the oven light on.)

Preheat oven to 375°F.

Using a medium bowl, make the dip by combining cream cheese, mozzarella, Parmesan, ricotta, milk, basil, garlic and red pepper flakes; stir until well combined.

Uncover the skillet, remove the crock and spoon the dip into the center of the skillet.

Bake at 375°F for 28-30 minutes, or until top is lightly browned. (Optional: After baking, switch the oven to broil for 2-3 minutes, or until cheese has browned.)

While skillet is in oven, whisk together the melted butter, Parmesan cheese, minced garlic, Italian seasonings and kosher salt.

Remove skillet from oven and brush garlic knots with the butter mixture. Let cool slightly before serving.