Place a pizza stone or heavy baking sheet in the oven and preheat to your oven's highest setting (500°F - 550°F / 260°C - 285°C) for at least 45 minutes.

Make the sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Pour in the heavy cream and bring to a simmer. Reduce heat to low and whisk in the grated Gouda cheese until fully melted and smooth. Remove from heat and let cool slightly to thicken.

On a lightly floured piece of parchment paper, gently stretch or roll the room-temperature pizza dough into a 12-inch circle, leaving a slightly thicker border for the crust.

Spread an even layer of the Gouda cream sauce over the stretched dough, leaving a 1-inch border bare.

Distribute the shredded short rib meat evenly over the sauce. Top with the thinly sliced red onions and mozzarella cheese (if using).

Using a pizza peel or cutting board, carefully slide the pizza (with the parchment paper) onto the preheated stone in the oven. Bake for 8 to 12 minutes, or until the crust is blistered and golden brown.

Remove from the oven and immediately sprinkle with fresh thyme leaves. Let the pizza rest for 2-3 minutes before slicing and serving.