Short Rib Flatbread With Clementine Gremolata

READY IN: 5hrs




  • Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
  • 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.
  • 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.
  • Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
  • 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.
  • While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.