Season the short ribs generously with salt and pepper and sear in a skillet for about 3-4 minutes on each side until browned. Transfer to a slow cooker with beef broth and cook on low for 6-8 hours until fork-tender, then shred the meat.

Melt butter in a saucepan over medium heat, add chopped onions and minced garlic, sauté for about 5 minutes. Stir in heavy cream and smoked gouda cheese, mixing until creamy, about 3-5 minutes. Season with salt and pepper.

Roll out pizza dough to about ¼ inch thickness on a floured surface, transfer to a pizza stone or parchment-lined baking sheet.

Spread smoked gouda cream sauce over the dough, then evenly distribute shredded short ribs on top. Add any optional toppings as desired.

Preheat oven to 475°F (245°C) and bake pizza for 12-15 minutes until crust is golden brown and crispy.

Let the pizza cool for about 5 minutes, slice, and garnish with fresh basil or arugula before serving.