Clean the celeriac, cut it into small pieces, and blend it in a food processor.
Squeeze the mixture to remove excess moisture.
Bake the celeriac in a fan oven at 160°C for about 45 minutes.
Scoop out the flesh and blend again.

Add mixed fresh herbs and neutral oil in a 1:2 ratio. Blend thoroughly and strain through a chinois (fine mesh strainer).

Blast chill the mixture and discard the watery part.

Cook in a combined steam oven for 16 minutes, followed by 2 minutes in a static oven at 200°C.
Let cool and remove from the mold.

Next, bake the pizza base, add mozzarella, and return to the oven for another 2–3 minutes.

Finish with herb oil, celeriac cream, spicy sesame oil, and serve with a sprout salad.