Season the short ribs generously with salt and pepper. In a hot skillet, sear the ribs for 3-4 minutes on each side until browned. Transfer to a slow cooker with beef broth and cook on low for 6-8 hours until tender. Shred the meat and set aside.

In a saucepan, melt 2 tablespoons of butter over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for about 5 minutes until translucent. Pour in 1 cup of heavy cream and add 1 cup of smoked gouda cheese. Stir until melted and smooth. Season with salt and pepper to taste.

Roll out your pizza dough on a floured surface to about 1/4 inch thick. Transfer to a pizza stone or parchment-lined baking sheet. Preheat oven to 475°F (245°C).

Spread a layer of melted smoked gouda cream sauce over the dough, then layer the shredded short ribs evenly over the sauce. Add any additional toppings if desired.

Bake in the preheated oven for 12-15 minutes until the crust is golden brown and crispy. Watch for the bubbling cheese.

Remove pizza and let cool for a few minutes. Slice into wedges and garnish with fresh herbs. A drizzle of olive oil adds an extra touch.