1 cup sun-dried tomatoes (from a bag, not in oil)
1 tbsp. olive oil, plus more for drizzling
6 slices cold meaty bacon, cut crosswise into 1/4-inch-wide pieces
8 to 12 oz. roast turkey, chopped or shredded (2 to 3 cups)
2 small leeks or 1 large leek—trimmed, halved lengthwise, and cut crosswise into 1/4-inch-wide half-moons (about 1 cup)
Salt and pepper
4 store-bought garlic naan flatbreads
2 cups baby kale
Juice of 1/2 lemon (about 2 tbsp.)
12 to 16 oz. Scamorza cheese or smoked mozzarella, shredded
A few sprigs of fresh rosemary, leaves stripped and chopped
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 tbsp. 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 minutes more. 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 2 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 2 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.