Season the short ribs generously with salt and pepper. Sear in a hot skillet for 3-4 minutes until browned, then 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 medium saucepan, melt 2 tablespoons of butter over medium heat. Sauté chopped onions for 4-5 minutes until translucent. Add minced garlic and cook for 1 additional minute. Stir in heavy cream and shredded gouda, continue stirring for 3-4 minutes until creamy.

Roll out the pizza dough on a floured surface to about 12 inches wide. Place on a parchment-lined baking sheet or heated pizza stone.

Spread the creamy gouda sauce over the pizza dough, then top with shredded short ribs and additional toppings as desired.

Preheat the oven to 475°F (245°C). Bake for 12-15 minutes until the crust is golden brown. Let cool slightly before slicing.