Transfer dough to a floured work surface. Divide dough in half. Pat dough out into a two 7-inch circles that are about ¾ inch thick, dusting it with additional flour if necessary to keep it from sticking to your hands as you work. Cover the top of one circle with Roasted Strawberry Rhubarb Compote
leaving a ¾ inch border around the edge of the circle. Place the other circle on top of compote. Press down slightly to help everything adhere together.