Short Rib, Caramelized Onion, and Smoked Gouda Pizza

Makes one pizza

4    teaspoons vegetable oil, divided
1    pound bone-in short ribs
1    teaspoon kosher salt
½   teaspoon freshly ground black pepper
1    small head garlic, halved
4    cups beef or vegetable stock
1    sprig fresh rosemary
1    sprig fresh thyme
2    cups yellow onion, cut into ¼-inch-thick slices
8    to 10 ounces prepared pizza dough (any preferred style), room
      temperature for at least 1 hour
      unbleached all-purpose flour, for dusting
3    tablespoons Simple Pizza Sauce (page 18)
½ cup shredded smoked Gouda
2    tablespoons scallions, white and green parts, sliced on
       a bias

Nutritional information per serving (based on 8 servings):
Calories 274 (54% from fat) • carb. 20g • pro. 11g • fat 16g • sat. fat 6g chol. 35mg • sod. 288mg • calc. 64mg • fiber 2g

1. Heat 2 teaspoons of the vegetable oil in a Dutch oven over
medium-high heat. Season the ribs with the salt and pepper.
Add the ribs and garlic to the Dutch oven, making sure that the
exposed garlic cloves sear on the bottom of the pan. Brown the
ribs on all sides. Add the stock, rosemary, and thyme to the
Dutch oven and bring to a boil. Reduce to a simmer and cook,
partially covered, over low heat until tender and starting to fall
off the bone, 2½ to 3 hours. Let cool completely, then shred
the short ribs and set aside.
2. Heat the remaining oil in a medium skillet over medium heat.
Add the onions and sauté for 10 minutes, stirring occasionally.
Reduce the heat to medium-low and cook for an additional 20
to 25 minutes, until the onions are browned and caramelized.
Remove the pan from the heat and set aside.
3. Preheat the pizza oven with the pizza stone on the rack
to 700°F.
4. Stretch the pizza dough to a 10- to 12-inch round.
5. Transfer the dough to the pizza peel generously dusted with flour.
6. Spread the pizza sauce evenly around the center of the dough,
leaving a 1-inch border.
7. Scatter the Gouda over the sauce, followed by the shredded
ribs and caramelized onions.
8. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
9. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
10. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven, or
bake for about 1 more minute. Slide the pizza onto a cutting
board. Garnish with the scallions. Slice and serve