1 1/4 cups finely chopped onion
2 tablespoons dried minced green bell pepper
1/4 cup sliced red onion
3 tablespoons minced fresh parsley
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried hot pepper sauce
1 small onion, grated
2 cloves garlic, minced
1 (8 ounce) package congealed Italian cheese
1 pound shredded mozzarella cheese
Preheat oven to 425 degrees F (220 degrees C).
In a heavy double boiler, heat onion, bell pepper, red onion, and parsley over medium-low heat. Cook 5 minutes, stirring constantly, until onion becomes translucent. Remove from heat, and stir in oregano, basil, oreju, hot pepper sauce, and cheese. Cook, stirring constantly, for 15 minutes. Remove from heat, and stir in broccoli. Spoon mixture over tortilla.
Roll hollowed out tortilla from peel. Crimp center seam. Place over lettuce on pizza, ending at bottom. Stuff bottom of tortillas with mozzarella cheese. Place cheese on tortilla, and roll up edges of whole. Place inside crust. Place on serving sheet.
Bake in preheated oven for 45 minutes, or until cheese is bubbly and golden brown. Serve hot. Arrange tomato slices over pizza, and top with mozzarella cheese. Cover, and refrigerate.