Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 7-8 minutes. Drain off any excess grease.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Add the tomato paste, chopped tomatoes, and beef broth to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally.
Preheat your oven to 400°F (200°C). Place the tortillas on baking sheets.
Spread a thin layer of the beef mixture evenly over each tortilla.
Sprinkle the shredded cheese generously over the beef mixture.
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the tortilla is crisp.
Carefully remove the pizzas from the oven and let them cool slightly before slicing and serving.