Can I make Short Rib Pizza with Smoked Gouda Cream Sauce without a slow cooker?

Yes! You can braise the short ribs in a covered Dutch oven at around 300°F until tender (time varies, usually a few hours). The goal is shred-able, fall-apart meat.

What’s the best way to store leftovers?

Pop slices into an airtight container and refrigerate for up to 3–4 days . Reheat in the oven or toaster oven for the crispiest crust.

Can I freeze this pizza?

You can! Freeze baked slices on a tray until solid, then store in a freezer bag. Reheat from frozen at 375°F until hot.

Is smoked gouda the only cheese that works?

Smoked gouda is the main character here, but if you need a swap, try regular gouda plus a tiny pinch of smoked paprika—or mix gouda with mozzarella for extra stretch.

What other herbs work besides basil or parsley?

Chives are amazing, and thyme is great too—especially if you’re leaning into cozy, savory vibes.

Short Rib Pizza with Smoked Gouda Cream Sauce: Irresistibly Epic in 5 Steps

Description

Short Rib Pizza with Smoked Gouda Cream Sauce is a rich, smoky, restaurant-style pizza made right at home. Tender slow-cooked short ribs sit on a golden crust layered with creamy smoked gouda sauce, then topped with fresh herbs and a drizzle for the perfect balance of bold and cozy flavors.

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Short Ribs:
Season short ribs with salt and pepper. Sear in a hot skillet until browned on all sides. Transfer to a slow cooker with beef broth and cook on low for 6–8 hours until tender. Shred and set aside.
Make the Smoked Gouda Cream Sauce:
In a saucepan, melt butter over medium heat. Add onion and sauté until soft and translucent. Stir in garlic and cook for 30 seconds. Add heavy cream and simmer gently. Stir in shredded smoked gouda until smooth. Season with salt and pepper.
Preheat Oven:
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Prepare the Dough:
Roll out pizza dough on a floured surface to desired thickness. Transfer to parchment paper or baking sheet.
Assemble the Pizza:
Spread smoked gouda cream sauce evenly over dough. Top with shredded short ribs, red onion, and cherry tomatoes. Add extra gouda if desired.
Bake:
Bake for 12–15 minutes, or until crust is golden and crispy.
Finish & Serve:
Remove from oven and let rest for 3–5 minutes. Top with fresh arugula or basil. Slice and serve warm.

Notes

Short ribs can be made 1–2 days in advance for easier prep.
Do not overload toppings to prevent soggy crust.
For extra crispiness, bake on a preheated pizza stone.
Sauce too thick? Add 1–2 tablespoons cream to loosen.
Leftovers store in the fridge for up to 4 days. Reheat in oven for best texture.

Prep Time: 20 minutes (plus short rib prep)
Cook Time: 8 hours 15 minutes (includes slow cooking + baking)
Category: Dinner
Method: Slow Cooker + Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 3 g
Sodium: 540 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0,5 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 85 mg