For the pizza buns, chop herb leaves, olives and capers. Mix with olive oil, tomato puree and Parmesan cheese to a paste.
Slice the carrots, chop the onion and garlic. Remove the outermost leaves from the sugar loaf, cut sugar loaf into strips. Heat the oil not too much. Sauté the carrots, onion and garlic. Extinguish with white wine and soup and cook for 6-8 minutes. Add sugar loaf strips and cook until soft.
Roll out the pizza dough into a 5 mm square. Spread with the olive paste and roll up tightly into a roulade. Cut into centimeter-thick slices and place on a baking sheet lined with parchment paper.
Place the bottom half in the 220 °C oven and bake for fifteen minutes.
Blend the soup with a hand blender. Bring to the boil again and add cream. Season to taste with salt and freshly ground pepper.
Cut cherry tomatoes in half and distribute evenly in soup plates or cups. Pour the soup over them and garnish with Maggi herb. Serve each with 2-3 hot pizza buns.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!