Description
This gourmet pizza features a rich and savory foundation of slow-braised beef short ribs, tender and deeply flavored. A creamy Gouda cheese sauce provides a smooth, nutty counterpoint, spread over a crisp pizza crust. It is elegantly topped with thinly sliced red onion, bright cherry tomatoes, and a scattering of fresh arugula, finished with a delicate drizzle of balsamic glaze for a touch of sweet tang. The combination offers a sophisticated balance of hearty meat, creamy cheese, and fresh, vibrant accents.
Ingredients
- *For the Slow-Braised Short Ribs:*
- 2 pounds boneless beef short ribs, trimmed
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and 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 Gouda Cream Sauce:*
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup shredded smoked Gouda cheese
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- *For the Pizza Assembly:*
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup shredded mozzarella cheese (optional, for extra melt)
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh arugula
- 2 tablespoons balsamic glaze
Instructions
- Prepare the Short Ribs: 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.
- 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 minute until fragrant.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return short ribs to the pot, adding thyme 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 short ribs are fork-tender.
- Remove short ribs from the pot. Strain the braising liquid, discarding solids. Skim off any excess fat. Shred the short ribs using two forks and mix with about 1/2 cup of the strained braising liquid to keep them moist. Season with salt and pepper if needed.
- Make the Gouda Cream Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in heavy cream until smooth. Bring to a gentle simmer, then reduce heat to low. Stir in shredded Gouda cheese and nutmeg until melted and smooth. Season with a pinch of salt. Keep warm.
- Assemble and Bake the Pizza: Preheat oven to 450°F (230°C) with a pizza stone or baking steel inside, if using. On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness.
- Transfer the dough to a piece of parchment paper or a lightly floured pizza peel. Spread the Gouda cream sauce evenly over the dough, leaving a small border for the crust.
- Distribute the shredded short ribs, sliced red onion, and halved cherry tomatoes over the sauce. If using, sprinkle with mozzarella cheese.
- Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Finish and Serve: Remove the pizza from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving immediately.
Notes
* For exceptionally tender short ribs, consider braising them a day ahead. The flavors will deepen, and it’s easier to skim fat from chilled liquid.
* Ensure your oven is fully preheated, especially if using a pizza stone, for a crispier crust.
* Adjust the thickness of your Gouda cream sauce by adding a splash more cream if it becomes too thick, or a bit more cheese if too thin.
* Do not overload the pizza with toppings; a balanced amount ensures even cooking and a pleasant texture.
* Freshly shredded Gouda melts more smoothly than pre-shredded varieties.
- Prep Time: 45 minutes
- Cook Time: 3 hours 15 minutes
Nutrition
- Calories: 750
- Fat: 40g
- Carbohydrates: 50g
- Protein: 45g