Wash the fresh herbs and pat them dry. Add the herbs, sour cream, salt, mustard and sugar to the blender and mix until smooth. Pour into a bowl and mix with the yogurt. Set aside.

Place the yellow and purple potato slices into two separate, heat-safe bowls. 

In a medium saucepan, bring water and salt to boil. Carefully pour the water over the potatoes. Let them soak in the salt water for 20 minutes. Drain and set aside.

Cut the hard-boiled eggs into ¼-inch (½-centimeter) thick slices. Set aside.

Fire up your oven. Aim for 750 to 850 °F (400 to 450 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimeter) base, then lay the stretched dough over your lightly floured pizza peel.

Top the dough with ¼ of the fior di latte, then layer ¼ of the yellow and purple potato slices and ¼ of the ham cubes, distributing evenly. 

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using a peel to turn your pizza about every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven, wait a minute for it to cool slightly, then top with ¼ of the sliced egg and a drizzle of green sauce, to taste. 

Slice into 6 pieces, serve and enjoy! Repeat these steps with the remaining dough balls.