Photo of Grilled Broccoli, Cherry Tomato, and Olive Pizzas by WW

Grilled Broccoli, Cherry Tomato, and Olive Pizzas

Points® value
Total Time
40 min
15 min
25 min
No-fuss pizzas are minutes away when you use crispy tortillas as a base. It saves time and you can keep them on hand in the refrigerator or the pantry. This pizza is also great with shiitake mushroom caps and chopped shallots in place of broccoli and tomatoes, and you can swap in different cheeses, too.


Cooking spray

4 spray(s)


8 oz, cut into small florets

Grape tomatoes

16 medium, halved

Olive oil

1 tbsp(s)

Table salt

¼ tsp(s)


12 medium, pitted and chopped

Store-bought pizza sauce

½ cup(s), or tomato sauce, divided

Whole wheat tortilla

4 medium

Dried oregano

1 tsp(s), divided

Provolone cheese

2 oz, about 4 thin slices

Grated Parmesan cheese

4 tsp(s), Parmigiano-Reggiano recommended


  1. Preheat oven to 450°F. In large bowl, toss broccoli, tomatoes, oil, and salt. Spread vegetables out on baking sheet in single layer and lightly coat with nonstick spray. Roast until vegetables are crispy, 12 to 15 minutes. Remove from oven. (You can also grill the vegetables in a grilling basket.) Toss vegetables with olives.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  3. To make pizzas, spread 2 tbsp tomato sauce on each tortilla and sprinkle each with 1⁄4 tsp oregano. Tear 1 slice of provolone into pieces and arrange on top of 1 pizza. Top with 1 tsp Parmesan and quarter of vegetables. Repeat with remaining pizzas, provolone, Parmesan, and vegetables. Grill pizzas until edges begin to brown, 3 to 4 minutes. Rotate pizzas and continue to grill until cheese is bubbly, 2 to 3 minutes more. (You may have to cook the pizzas in batches, depending on the size of your grill or grill pan.)
  4. Serving size: 1 pizza