Start by warming up the ale to 100℉ (do not let it reach a higher temperature as it will kill the yeast).

Turn the oven on to 425℉.

Place 1 ½ cups of the flour with the sugar, yeast, turmeric and salt in the bowl of a stand-up mixer equipped with the dough hook. Mix them with a fork.

Add the warmed ale and mix on low until the ingredients are well blended together.

Continue to mix and slowly begin to add the remaining ½ cup flour until you observe the dough pulling away from the bowl and forming a ball.

Remove the somewhat sticky dough and place it on a clean and floured surface.

Knead for about 3 minutes, adding flour as needed.

Cut the dough into 4 equally sized portions and shape it into balls.

Using a rolling pin to shape four flatbreads.

Place them onto a (perforated recommended) pizza pan or parchment paper lined baking sheet and drizzle with olive oil.

Top with the toppings listed above (reserving half of the Asiago shavings for later) or your choice of toppings.

Place in the oven for about 10 mins or until dough appears cooked through.

Sprinkle the remaining Asiago shavings and drizzle with hot honey.