Season the short ribs generously with salt and pepper. Sear the ribs in a hot skillet on all sides until deeply browned, about 3-4 minutes per side. Transfer them to a slow cooker, add broth, and cook on low for 6-8 hours until tender. Shred the meat and set aside.

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add chopped onions and minced garlic, sauté until translucent and fragrant, about 5 minutes. Pour in the heavy cream and let it simmer. Stir in the smoked gouda cheese until melted and smooth. Adjust seasoning with salt and pepper.

Roll out the pizza dough on a floured surface to desired thickness and transfer to a pizza stone or parchment-lined baking sheet.

Spread a generous amount of the smoky gouda cream sauce over the pizza dough, leaving space around the edges for the crust. Evenly distribute the shredded short ribs on top.

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

Let the pizza cool for a few minutes, garnish with fresh herbs, and drizzle with olive oil. Slice and serve warm.