For the quick-pickled banana peppers (yields 4-6 cups):
Place a pizza stone on the lower rack of an oven and preheat to 500°F.
Place roasted red peppers, olive oil, and garlic confit in a food processor and blend until smooth.
Roll or hand toss pizza dough to 12 inches diameter. Using the back of a spoon, spread the roasted red pepper-garlic purée evenly onto the dough, leaving a one-inch margin around the edges.
Sprinkle each of the three cheeses evenly over the sauce. Top with salami, pickled peppers, fennel, and onion. Season with a light sprinkling of salt and pepper.
Bake pizza directly on the stone until the crust is crispy and the cheese is golden brown and bubbly, about seven to 10 minutes. Garnish with the micro greens.
For the quick-pickled banana peppers:
Combine all the ingredients in a nonreactive bowl and stir to combine. Set aside for at least two hours before using. Will keep covered in the refrigerator for up to one week.