Start by seasoning your short ribs generously with salt and pepper. Heat a large skillet over medium-high heat, and add a splash of oil. Sear the short ribs for about 4-5 minutes on each side until browned.

Transfer the seared short ribs into a slow cooker and add enough broth to cover them halfway. 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. Add finely chopped onion and minced garlic, and sauté for about 5 minutes until translucent.

Pour in 1 cup of heavy cream into the saucepan, stirring continuously. Gradually add about 1 cup of shredded smoked gouda cheese, and mix until the sauce is smooth and creamy.

On a lightly floured surface, roll out your pizza dough to about 1/4 inch thick. Transfer the dough onto a pizza stone or a lined baking sheet.

Spread a layer of the smoked gouda cream sauce over the rolled-out dough, and evenly distribute the shredded short ribs, adding any extra toppings.

Preheat your oven to 475°F (245°C). Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.

Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh herbs and a drizzle of olive oil before serving.