In a small mixing bowl, mix together all of the ingredients for the garlic spread. Set aside.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, place the frozen pizza crust (important that it comes straight out of the freezer) onto a vented pizza pan. Using a pastry brush, brush the garlic spread mixture all over the top of the crust. Bake for 10-12 minutes, rotating halfway through. Remove from the oven and let it cool for at least 10 minutes. Meanwhile, prepare the antipasti mixture.
In a large mixing bowl, toss together the Genoa and soppressata salami, cheddar, mozzarella, tomatoes, artichokes, red peppers, and the pepper juice. Mix in the black and green olives. Drizzle the olive oil over the entire dish, followed by the vinegar and black pepper. Mix thoroughly and set aside.
Spoon the mixture over the crust, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break. Place back in the oven to cook for another 2 minutes. Remove from the oven and top off with fresh basil. Let it set for at least 10-15 minutes before slicing and serving.