Preparation

1. Prepare the pizza flour according to the package directions. Add 2 tablespoons of Bonsecco extra virgin olive oil and knead until elastic. Let the dough rise for 90 minutes in a warm place under a damp tea towel.
2. Meanwhile, peel the carrot and celeriac and cut both into cubes of about 1 cm. Finely chop the onion and garlic.
3. Heat 4 tablespoons of olive oil in a large pan. Sauté the onion and garlic until translucent and lightly golden. Add the bay leaf, carrot, and celeriac and simmer gently for a few minutes. Deglaze with a little water and add the stock cube. Bring to a boil, cover, and simmer gently for 25 minutes.
4. Remove the pan from the heat and puree the soup with an immersion blender until smooth. Return to the heat, add the Salsa della Mamma Arrabbiata, and stir well.
5. Finely chop the cherry tomatoes, add them to the soup, and simmer gently for another minute. Season with salt and pepper.
6. Preheat the oven to 180°C (350°F). Divide the pizza dough into quarters and roll out the dough into pizzas slightly larger in diameter than the soup bowls. Brush the top of the dough with a little Bonsecco extra virgin olive oil and bake for 10 minutes.
7. Then spread the pizza topping on them and bake for another 2 minutes. Garnish the pizzas with burrata and basil. Divide the soup among four bowls and serve the pizzas on the soup bowls.