Ingredients
The following ingredients have 4 Servings
- 1 cup sun-dried tomatoes (from a bag
- not in oil)
- 1 tablespoon olive oil
- plus more for drizzling
- 6 slices cold meaty bacon
- cut crosswise into ¼-inch-wide pieces
- 8 to 12 ounces roast turkey
- chopped or shredded (2 to 3 cups)
- 2 small leeks or 1 large leek
- trimmed
- halved lengthwise and cut crosswise into ¼-inch-wide half-moons (about 1 cup)
- Salt and pepper
- 4 store-bought garlic naan flatbreads
- 2 cups baby kale
- Juice of ½ lemon (about 2 tablespoons)
- 12 to 16 ounces Scamorza cheese or smoked mozzarella
- shredded
- A few sprigs of fresh rosemary
- leaves stripped and chopped
Instruction
- Place the sun-dried tomatoes in a medium bowl
- Cover with very hot or boiling water
- Let stand until softened, about 10 minutes
- Drain and pat dry
- Thinly slice the sun-dried tomatoes
- Preheat the broiler to high
- In a large skillet, heat 1 tablespoon oil, one turn of the pan, over medium-high
- Add the bacon
- Cook, stirring occasionally, until almost crisp, 5 to 6 minutes
- Add the turkey
- Cook until heated through and crisp at the edges, about 2 more minutes
- Add the leeks
- Cook, stirring often, until wilted, 1 to 2 minutes
- Add the sun-dried tomatoes; season with salt and pepper
- Remove from heat
- Meanwhile, heat a griddle or large cast-iron skillet over high
- Splash a little water in the pan
- Working in two batches, cook the naan until blistered, about 1 minute
- Flip and drizzle or brush with oil
- Cook until the bottoms are blistered, about a minute more
- Flip again and cook for another 30 seconds
- Divide between two baking sheets
- In a medium bowl, toss the kale, lemon juice, and a drizzle of oil
- Divide the turkey and bacon among the naan
- Top with the kale, cheese, and rosemary
- Broil until the cheese browns, about 3 minutes
- Cut into thirds
