Preheat oven to 300°F (150°C).

Season short ribs with salt and pepper.

In a Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.

Add chopped onion and garlic to the pot, cook until soft.

Pour in red wine and beef broth, scraping up any brown bits. Add thyme.

Return ribs to pot, cover, and transfer to oven. Braise for 2.5–3 hours, until meat is tender and pulls apart easily.

Let cool slightly, then shred the meat, discarding bones and fatty bits.

In a skillet over medium heat, sauté thinly sliced onions in olive oil with a pinch of salt until deep golden and sweet (~30–40 minutes).

Preheat oven to 500°F (260°C) with a pizza stone inside if using.

Roll out pizza dough into a 10–12 inch round.

Brush surface with olive oil.

Sprinkle mozzarella evenly over dough.

Top with shredded short rib, caramelized onions, and Gorgonzola crumbles.

Transfer to oven and bake for 8–10 minutes, or until crust is golden and cheese is bubbling.

Remove from oven, finish with chopped parsley and fresh cracked pepper. Let rest 2 minutes, slice, and serve.