Short Rib Flatbread With Clementine Gremolata

• rib↗
• beef short ribs↗1 1⁄2 lbs
• olive oil↗1 tablespoon
• salt↗1 tablespoon
• fresh ground black pepper↗1 tablespoon
• fresh thyme leaf↗1 teaspoon
• dried bay leaves↗2
• fresh rosemary↗1 teaspoon
• medium onion, chopped into large chunks↗1
• carrots, peeled, chopped into large chunks↗2
• garlic cloves, skins removed, smashed↗4
• tomato paste↗2 tablespoons
• chianti wine↗1 cup
• low sodium beef broth↗2 cups
• pizza crust↗
• pillsbury refrigerated thin pizza crust1
• teaspoon dried oregano↗1
• lb cremini mushroom, sliced↗1⁄2
• tablespoons Laughing Cow cheese, French Onion↗2
• tablespoon parmesan cheese, grated↗1
• gremolata↗
• tablespoons Italian parsley↗3
• teaspoon fresh thyme↗1
• tablespoon clementine zest1
• teaspoon salt↗1

Step-by-step instructions

1. 1

   Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.

2. 2

   Add ribs and the remaining ‘rib’ ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.

3. 3

   Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.

4. 4

   Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.

5. 5

   Remove pre-cooked pizza crust from oven and spread with laughing cow cheese. Layer mushrooms, onions (from slow cooker) and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.

6. 6

   While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.