Take one portion of the dough to roll and cover the other one with a towel.
Spread some olive oil in the springform pan (I used a 12” round springform pan).
Sprinkle a little bit of a flour on a clean surface and begin to roll out the first section of dough to be large enough to cover the bottom of the pan.
Carefully transfer to the dough to cover the bottom of the pan; set aside.
Spoon in the filling on the surface of the dough leaving the perimeter uncovered.
Roll out the other portion of the dough and carefully cover the filling.
If there are any large portions of dough cut with a pastry cutter. Pinch the two doughs together to seal in the filling. Go around the dough with a fork and press the perimeter of the pitta closed.
Poke the surface of the top layer of the pitta with a fork every few inches.
Brush on a bit of the extra-virgin olive oil.
Bake for 30-40 minutes or until the top gets golden brown.