Description
Short Rib Pizza with Smoked Gouda Cream Sauce is a decadent and smoky pizza that combines tender slow-cooked short ribs with a rich smoked gouda cream sauce layered on a golden, crispy crust. Finished with fresh herbs and optional toppings like cherry tomatoes and red onion, this restaurant-style pizza brings comforting and bold flavors into your home kitchen.
Ingredients
Scale
For the Short Ribs:
- 2 lbs beef short ribs
- Salt and black pepper, to taste
- 1 cup beef broth
For the Smoked Gouda Cream Sauce:
- 2 tbsp butter
- ½ small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded smoked gouda cheese
- Salt and black pepper, to taste
For the Pizza:
- 1 lb pizza dough (homemade or store-bought)
- 1–1 ½ cups shredded short ribs
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup thinly sliced red onion
- Fresh arugula or basil for garnish
- Extra smoked gouda for topping (optional)
Instructions
- Prepare the Short Ribs: Season the beef short ribs with salt and black pepper. Heat a skillet over high heat and sear the ribs until browned on all sides. Transfer seared ribs to a slow cooker and pour in beef broth. Cook on low for 6 to 8 hours until the meat is tender enough to shred easily. Remove ribs, shred the meat, and set aside.
- Make the Smoked Gouda Cream Sauce: In a saucepan over medium heat, melt butter. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds to release aroma. Pour in the heavy cream and simmer gently. Stir in shredded smoked gouda cheese until the sauce is smooth and melted. Season with salt and black pepper to taste. Keep warm.
- Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating to heat through properly.
- Prepare the Dough: On a floured surface, roll out 1 lb of pizza dough to your desired thickness. Carefully transfer the rolled dough onto parchment paper or a baking sheet for easier handling.
- Assemble the Pizza: Evenly spread the smoked gouda cream sauce over the pizza dough base. Distribute shredded short ribs evenly on top. Add thinly sliced red onion and halved cherry tomatoes if using. Sprinkle extra smoked gouda cheese for a cheesier finish if desired.
- Bake: Place the assembled pizza on the baking sheet or pizza stone and bake in the preheated oven for 12 to 15 minutes, or until the crust turns golden and crispy and the cheese melts bubbling.
- Finish & Serve: Remove the pizza from the oven and let it rest for 3 to 5 minutes. Garnish with fresh arugula or basil leaves for a fresh, peppery contrast. Slice and serve warm for the best flavor and texture.
Notes
- Short ribs can be prepared 1 to 2 days in advance to make assembling the pizza quicker.
- Do not overload the toppings as it may cause a soggy crust.
- For extra crispy crust, bake the pizza on a preheated pizza stone.
- If the smoked gouda cream sauce becomes too thick, stir in 1 to 2 tablespoons of heavy cream to loosen it.
- Leftover pizza can be stored in the refrigerator for up to 4 days. Reheat in the oven for best texture and flavor.
- Prep Time: 20 minutes (excluding short rib slow cooking prep)
- Cook Time: 8 hours 15 minutes (6 to 8 hours slow cooking + 12-15 minutes baking)
- Category: Dinner
- Method: Slow Cooking + Baking
- Cuisine: American
Keywords: short rib pizza, smoked gouda cream sauce, slow cooked beef ribs, homemade pizza, smoky pizza recipe, dinner pizza, comfort food
