Start by seasoning the short ribs with salt and pepper. Sear them in a hot skillet until browned on all sides, then transfer to a slow cooker with your choice of broth and cook on low for 6-8 hours until tender. Shred the meat and set aside.

In a saucepan, melt butter and sauté finely chopped onions and minced garlic until translucent. Stir in heavy cream and shredded smoked gouda until melted and smooth. Season with salt and pepper to taste.

Roll out your pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet lined with parchment paper.

Spread the smoked gouda cream sauce evenly over the pizza dough. Top with shredded short ribs and any additional toppings you desire.

Bake the pizza in a preheated oven at 475°F (245°C) for about 12-15 minutes or until the crust is golden and crispy. Remove from the oven and let it cool for a few minutes.