These broccoli cheese tortilla pizzas are a quick family favorite. They’re ideal for using up leftover roasted broccoli or for a busy weeknight when you need something fast. Crispy, cheesy and full of flavor, they’re simple to make and always satisfying.
Want to make broccoli irresistible? Put it on a pizza.
These personal-size tortilla pizzas bake up super crispy and are loaded with sharp, melty cheddar. The tortillas turn golden and crunchy while the small broccoli florets get tender and flavorful. The contrast of the thin, cracker-like crust with warm cheese and broccoli is hard to beat.
Best part: they only require about five ingredients, and they come together in minutes. These are the kind of meals (or snacks) you make when you don’t know what to eat, when you have leftover broccoli, or when you want to rescue broccoli from the crisper drawer. They’re also great for getting picky eaters to try vegetables.
Tortilla pizzas are fast, easy and surprisingly satisfying. Because the tortilla is thin, it crisps up beautifully and creates a light, crunchy base—think thin-crust, personal pizzas. You can easily customize toppings, but the broccoli-cheddar combo is a winner.
I tested different broccoli cheddar pizzas earlier, but this tortilla version is the one that truly impressed. It’s better than I expected and ready in only minutes.
The method is simple: quickly sauté the broccoli in a hot skillet to soften it slightly and brighten its color. That takes just a few minutes and gives the broccoli a head start before it finishes on the pizza.
Then arrange the tortillas on a baking sheet, lightly spray them with olive oil so the bottoms crisp, scatter freshly grated sharp cheddar, top with the broccoli, and finish with finely grated Parmesan. Bake until the edges are golden and the cheese is melted. A pinch of crushed red pepper on top adds a nice lift, but it’s optional—skip it for kids.
Because the tortilla is thin, avoid piling on too many toppings or the center won’t crisp. Distribute toppings evenly so each bite stays crunchy and balanced.
They’re easy to assemble, kid-friendly, and perfect as mini broccoli-cheese flatbreads. Serve warm, slice, and enjoy—these are a hit every time.
Broccoli Cheese Tortilla Pizzas
Broccoli Cheese Tortilla Pizzas
2
to 4 people
25 mins
15 mins
40 mins
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Ingredients
- ½ tablespoon olive oil
- Kosher salt and pepper, to taste
- 2 cups broccoli florets, chopped smaller
- 2 burrito-size flour tortillas
- 1 cup grated sharp cheddar cheese
- ¼ cup finely grated Parmesan, plus more for topping
- Crushed red pepper flakes, for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Heat the olive oil in a skillet over medium-low heat. Add the broccoli with a pinch of salt and pepper. Cook, stirring often, until the broccoli softens slightly and turns bright green, about 5–6 minutes.
- Lightly spray a baking sheet with olive oil spray to help the tortillas crisp on the bottom.
- Place the tortillas on the prepared baking sheet and spray the tops lightly with oil. Divide the cheddar evenly between the tortillas, then top with the broccoli and sprinkle the Parmesan over each one.
- Bake for 10–12 minutes, until edges are golden and cheese is melted. Remove from the oven and add extra Parmesan and crushed red pepper flakes if desired. Slice and serve warm.
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That golden crust though!