I am intrigued by celeriac.
Sorry to go off topic 
- but, apart from the attractiveness of celeriac in its un-naked self, this non pizza recipe turned me right on - and continues to do so after several years:
Chunky celeriac & Puy lentils 2 tablespoon olive oil
2 clove garlic finely chopped
1 red or yellow onion roughly chopped
1 red pepper cut into largish pieces
300g celeriac peeled and cut to 1in cubes
2 tablespoon tomato puree or half a can of chopped toms
pinch dried chilli flakes
200g puy lentils
400ml hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
fresh basil leaf to garnish
1. Place the olive oil into a saucepan over a medium heat. Add the onion and red pepper and soften, stirring occasionally.
2. Add the garlic and celeriac and stir for a couple of minutes
3. Add the tomato purée/chopped toms and chilli flakes and cook for a further minute.
4. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15-20 minutes, stirring occasionally.
5. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.
Garnish with fresh basil and serve.
= big gob fulls of texturally sexy celeriac cubes and nutty lentils with perfumed topping of basil
I'd eat it on a pizza dough - to really strike it home
