“Quick Fix” Broccoli Pesto Pizza

$1.60 each
by Beth - Budget Bytes
4.80 from 5 votes
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Welcome to another episode of Random Things Beth Makes with Leftovers in Her Fridge! This week it’s a super Quick Fix Broccoli Pesto Pizza that totally surpassed my expectations. I’m definitely going to be making this one again, and often. As with all of my “throw together meals” this one has some universal applications, so even if you don’t have the exact same leftovers as me, I hope this pizza inspires you!

A Quick Fix Broccoli Pesto Pizza on a plate with a striped napkin and a hand pulling one slice away.

Tortillas for the Win!

To make this Broccoli Pesto Pizza as fast and easy as possible, I used a tortillas as the pizza crust. Tortillas make the best thin and crispy pizza crusts and are pretty much effortless. If you haven’t used a tortilla as a pizza crust yet, you’re totally missing out.

I used some pesto that I had in my pantry as my pizza sauce. The oil kind of soaked into the tortilla and gave it an almost fry bread-like texture, which was unexpected but totally awesome. A little chopped frozen broccoli went on top, along with some mozzarella, a light sprinkle of feta for a salty kick, and a pinch of red pepper flakes for fire. The combo is so unexpectedly delicious and I’m IN LOVE.

Can I Use Fresh Broccoli?

Yes, but the broccoli will not cook through in the 5-6 minutes that the pizza is in the oven, so you’ll have more of a raw broccoli topping. Or you can par-cook your broccoli before beginning. Frozen broccoli is great because it’s par-boiled before freezing, so it already tender once thawed.

What Else Can I Put on My Broccoli Pesto Pizza?

If you want to add to the broccoli and pesto, here are a few ideas that I think would be amazing, if you happen to have them on hand: roasted red peppers, sun dried tomatoes, goat cheese, or bacon. Maybe not all of them because that would be a little overwhelming, but adding one or two would be good.

And if you don’t like broccoli or pesto, feel free to use whatever toppings you like on pizza! I’m known to hit up the salad bar at the grocery store for a pinch of this or that to top my pizzas, without having to buy a LOT of each item (see Quick Fix Salad Bar Pizza).

Close up of a Quick Fix Broccoli Pesto Pizza on a plate with crushed red pepper sprinkled on top.

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Quick Fix Broccoli Pesto Pizza

4.80 from 5 votes
This "Quick Fix" Broccoli Pesto Pizza is the fastest and easiest route to getting your pizza fix, with an extra thin and crispy tortilla crust.
Close up of a Quick Fix Broccoli Pesto Pizza on a plate with crushed red pepper sprinkled on top.
Servings 1
Cook 12 minutes
Total 12 minutes


  • 1 8-inch flour tortilla ($0.24)
  • 2 Tbsp pesto ($0.37)
  • 1/2 cup frozen broccoli florets, thawed ($0.28)
  • 2 oz. shredded mozzarella ($0.42)
  • 1/2 oz. crumbled feta (about 1 Tbsp) ($0.27)
  • 1 pinch crushed red pepper ($0.02)


  • Preheat the oven to 400ºF. Place the tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or just until it begins to form bubbles and turn golden on the edges.* Remove the tortilla from the oven.
  • While the tortilla is in the oven, finely chop the broccoli florets. Use a paper towel to lightly blot the broccoli to remove any excess water.
  • Spread the pesto over the par-baked tortilla. Next, top with the chopped broccoli, shredded mozzarella, crumbled feta, and a pinch of red pepper flakes.
  • Bake the topped pizza for an additional 6 minutes, or until the cheese is fully melted.

See how we calculate recipe costs here.


*Tortillas and ovens are not all created equal, so cooking time may vary. Keep a close eye on the tortilla as it is pre-baking.


Serving: 1ServingCalories: 403.9kcalCarbohydrates: 35.1gProtein: 16.9gFat: 22.8gSodium: 975.3mgFiber: 3.2g
Read our full nutrition disclaimer here.
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How to Make a Quick Broccoli Pesto Pizza – Step by Step Photos

Par-baked flour tortilla on the baking sheet.

Preheat the oven to 400ºF. Place an 8-inch flour tortilla on a baking sheet and bake in the preheated oven for about 6 minutes, or until it begins to bubble up and the edges are just beginning to turn golden brown.

Chopped Broccoli being blotted with paper towel on a cutting board

While the tortilla is baking, chop about 1/2 cup of thawed frozen broccoli florets. Blot them dry with a paper towel.

Spread Pesto on the par-baked tortilla

Spread about 2 Tbsp pesto on the par-baked tortilla.

Add broccoli and shredded mozzarella to the pesto topped tortilla

Sprinkle the chopped broccoli on top of the pesto, followed by about 2 oz. of shredded mozzarella.

Fully topped broccoli pesto pizza ready to go back into the oven

Finally, add a light sprinkle of crumbled feta (about 1/2 oz. or 1 Tbsp) and a pinch of red pepper flakes.

Baked Broccoli Pesto Pizza on the baking sheet with browned cheese around the edges.

Return the pizza to the oven (still at 350ºF) and bake for an additional 6 minutes, or just until the cheese is melted.

Sliced Quick Fix Broccoli Pesto Pizza on a cutting board with a jar of pesto and pizza wheel on the side.

Slice the Broccoli Pesto Pizza and serve immediately!

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  1. Thank you!!! My boyfriend and I have been eating your BBQ Black Bean Pizzas for years, so we were so excited for a variation. This one is a keeper as well. :D

    For anyone trying to avoid white flour, etc., try corn tortillas. They are a little bit more work to keep it in one piece, but it adds some lovely flavor and texture.

  2. I printed out this recipe to make it and while reading over it, I noticed the tag-line: “This “Quick Fix” Broccoli Pesto Pizza is the fastest and easiest rout to getting your pizza fix, with an extra THING and crispy tortilla crust.” I started at that line a couple of seconds trying to figure out what the extra thing was. Did you mean extra THIN?

    1. Oh my goodness, thanks for catching that! I’ve gone in and fixed it. :)

  3. This recipe is exactly what I was looking for, as I needed something quick before spin class and am currently trying to clean out my fridge before going on vacation. I used frozen pita bread instead of tortilla shells and added some cherry tomatoes. I made two, one for dinner tonight and one for lunch tomorrow, but I ended up eating both. Whoops! 

  4. I made this tonight using roasted garlic naan I had in the freezer because I had no tortillas on hand. I also added parmigiano reggiano shavings because cheese. It was so easy and delicious! I love that I didn’t have to shop for anything special. 

  5. We made this last night; substituted a pre-made pizza crust for the tortilla and goat cheese for feta (since that’s what was on hand). It was quite delicious! Needed just a touch more moisture for my taste, but that might have been the crust’s fault.

  6. Oh hey, just realized the recipe says 400F but the written instructions say 350F. Assume it’s 350F?

  7. Aldi has a “red pesto” with sun dried tomatoes that I have used as a pizza sauce before. Highly recommend and thanks for the reminder about tortilla pizzas.

  8. YUM!! I used flour tortillas for personal pizzas some time ago, but had forgotten how tasty and wonderful they are. At the time I made them for my grandsons when they needed a quick snack or didn’t want anything to do with our dinner menu, ie stuffed peppers or something else gross. I typically used a smear of jarred spaghetti sauce, sausage slices or crumbles, and lots of cheese. Individual pizzas are perfect for folks like me–DH gets his beloved red sauce/pepperoni/mozzarella while I can have pesto and veggies. You do have to watch things in the oven as the tortilla can scorch if you aren’t paying attention. While I love broccoli, I think I’m going for mushrooms and caramelized onion on top of pesto–or maybe spinach, artichokes and feta cheese over a brush of garlic flavored olive oil, or …. The possibilities are endless. Thanks again, Beth–you have saved another Sunday night from boredom.

    1. I forgot to say that double baking the tortilla is brilliant! I never did it that way, and my husband, who loves a crispy pizza, really enjoyed it.