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Gourmet Short Rib Pizza with Smoked Gouda Cream

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  • Author: Emilia Becker
  • Total Time: 4 hours
  • Yield: 4-6 1x

Description

This gourmet pizza features a tender, savory base of slow-braised short ribs, generously layered over a creamy smoked gouda sauce. It is topped with vibrant cherry tomatoes, thinly sliced red onion, and fresh arugula, then finished with a sweet and tangy balsamic glaze. The combination offers a rich, complex flavor profile with a delightful interplay of textures, from the crisp crust to the succulent meat and fresh, crisp vegetables.

Ingredients

Scale
  • For the Short Ribs:
  • 2 lbs boneless beef short ribs, trimmed
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • For the Pizza:
  • 1 pound pizza dough, store-bought or homemade
  • 1/2 cup heavy cream
  • 4 oz smoked gouda cheese, shredded
  • 4 oz mozzarella cheese, shredded
  • 1/2 cup cooked, shredded short ribs
  • 1/4 cup thinly sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1 cup fresh arugula
  • 2 tablespoons balsamic glaze
  • All-purpose flour or cornmeal for dusting

Instructions

  1. **Prepare the Short Ribs (if not pre-cooked):** Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
  3. Return short ribs to the pot. Pour in beef broth, ensuring ribs are mostly submerged. Add thyme sprigs and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the meat is fork-tender.
  4. Remove short ribs from the pot. Strain the braising liquid, discarding solids. Skim any excess fat from the liquid. Shred the short ribs using two forks. You can reduce the braising liquid to create a richer sauce to mix with the shredded meat, if desired. Set aside 1/2 cup of shredded short ribs for the pizza.
  5. **Prepare the Smoked Gouda Cream Base:** In a small saucepan, gently heat the heavy cream over medium-low heat. Add the shredded smoked gouda cheese, stirring constantly until the cheese is melted and smooth, forming a creamy sauce. Season with a pinch of salt and pepper.
  6. **Assemble the Pizza:** Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside, if using. Lightly dust a pizza peel or baking sheet with flour or cornmeal.
  7. Stretch or roll out the pizza dough to your desired thickness and shape (approximately 12-14 inches in diameter). Carefully transfer the dough to the prepared peel or baking sheet.
  8. Spread the smoked gouda cream sauce evenly over the pizza dough, leaving a small border for the crust. Sprinkle with shredded mozzarella cheese.
  9. Evenly distribute the shredded short ribs, red onion slices, and halved cherry tomatoes over the cheese.
  10. **Bake the Pizza:** Carefully slide the pizza onto the preheated pizza stone or baking steel (or place the baking sheet directly in the oven). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
  11. **Finish and Serve:** Remove the pizza from the oven. Immediately scatter fresh arugula over the hot pizza. Drizzle generously with balsamic glaze.
  12. Slice and serve hot.

Notes

For extra tender short ribs, braise them a day in advance and refrigerate. The flavors will deepen, and it’s easier to skim fat from the chilled liquid.

A pizza stone or steel is recommended for a crispier crust, but a preheated baking sheet will also work well.

Adjust the amount of balsamic glaze to your preference; it adds a lovely sweet and tangy counterpoint to the rich short ribs.

If you prefer a milder onion flavor, you can quickly sauté the red onion slices before adding them to the pizza.

  • Prep Time: 45 minutes
  • Cook Time: 3 hours 15 minutes (includes short rib braising)

Nutrition

  • Calories: 650 kcal
  • Fat: 30g
  • Carbohydrates: 55g
  • Protein: 45g

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Find it online: https://realtastykitchen.com/gourmet-short-rib-pizza-with-smoked-gouda-cream/

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