1 Bowl, 1 Teaspoon, 1 Measuring cups, 1 Hand mixer, 1 Small pot, 1 Fork, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Egg piercer
1 Mix both types of flour and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast.
2 Add 250 ml (approximately 1 cup) lukewarm water and knead with dough hook of a hand mixer to a smooth dough. Cover and let rise about 30 minutes in a warm place.
3 Meanwhile, gently put the eggs in a pot of boiling water and hard-boil for 10 minutes. Rinse under cold water to stop the cooking, then allow to cool.
4 Divide dough into 8 portions on a lightly floured surface and roll out each into a round, about 12 cm (approximately 5 inches) in diameter.
5 Put 4 rounds on a parchment-lined baking sheet and prick several times with a fork. Bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for about 15 minutes.
6 Meanwhile, peel and finely chop the shallots. Rinse herbs, shake dry, pluck leaves and finely chop. Mix together crème fraîche, mustard, shallots and herbs. Season with salt and pepper. Peel the eggs.
7 Remove crust on parchment from the baking sheet. Line baking sheet again with parchment and place remaining dough rounds on sheet and bake in the same manner.
8 Spread herb sauce over crusts with herb cream. Chop eggs and sprinkle over pizzas along with roast beef, then serve immediately.