Preheat oven to 400 degrees F. Lightly coat the inside of four 10- to 12-ounce ramekins or custard cups with cooking spray. Break two eggs into each ramekin. Divide olives evenly among ramekins.
Unroll pizza dough. Cut 4 circles about 1 inch larger than the ramekins. Place dough rounds on baking sheet. Place ramekins in a 3-quart rectangular baking dish; add boiling water to dish to depth of 1 inch. Place baking dish with eggs on a lower oven rack. Place baking sheet with dough rounds on upper oven rack. Bake for 15 to 20 minutes or until eggs are set when lightly shaken and dough rounds are browned. (If using pita bread rounds, bake for 8 minutes or until warmed through.)
Meanwhile, in a medium bowl combine tomatoes, cucumber, parsley, 1/4 teaspoon salt, and pepper; set aside. Lightly coat a large skillet with cooking spray; cook Canadian bacon slices over medium heat until lightly browned, turning once; or cook bacon until crisp.
Sprinkle rounds with feta cheese. To serve, carefully remove ramekins from water bath; invert onto rounds. Top each serving with some of the tomato mixture and a dollop of yogurt. Serve immediately. Pass additional tomato-cucumber mixture. Makes 4 servings.