In a large mixing bowl, combine the red wine vinegar, water, sugar and salt and stir to combine. Add the carrots and onions and toss them around in the pickling juice. Set aside for at least 30 minutes. These can be stored, covered, in the fridge for a week.

In a small bowl, combine the rice vinegar, honey, sesame oil, soy and hoisin sauce and whisk until smooth. Set Aside.

Preheat your oven to 500 degrees.

Divide the pizza dough in half. Stretch out each half of pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your dough is flat and ready to be heated, use a spoon to spread some olive oil all around the dough leaving a little bit for the crust. Pop your pizza in the oven and bake for 12-14 minutes. Repeat with the remaining dough.

Once baked, remove the pizza from the oven and slather with equal parts of the sauce. Top with the quick pickled carrots, cucumbers, cilantro and fresno peppers.