In a small bowl, stir together hummus, yogurt, and rosemary until well combined; set aside.
In a medium bowl, stir together olives, pepperoncini, artichoke, sun dried tomato, feta and romaine until well combined; set aside.
Divide dough into 4 equal pieces. Coat a work surface with cornmeal or flour. Using a rolling pin, roll out dough pieces into 7-inch rounds, about 1/8-inch in thickness.
Heat olive oil in a large skillet over medium heat until hot. Add a dough round; cook 2 minutes, or until golden brown, flip, and cook an additional 1 minute. Fold dough round over to form a pocket. Repeat process with remaining dough. Spread a generous amount of hummus mixture in the insides of bread pockets. Divide olive mixture into pockets, and serve.