Preheat oven to 450 F In a large bowl, toss the squash with 2 Tablespoons of the maple syrup, 1 1/2 teaspoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm. Lower the oven temperature to 425 F.Using small pan, cook pancetta over medium-high heat for 2-3 minutes on either side. Remove from heat, place on paper towel while you prepare other ingredients.
Brush the Naan pizza crust lightly with 1/2 tablespoon extra virgin olive oil, ensuring you cover the entire crust.
In a large bowl, gently toss the squash, onion, thyme, 1 1/2 teaspoon of the remaining oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Scatter the squash mixture evenly over the pizza, top with sliced pancetta, and teaspoons of ricotta all over. Sprinkle with the pecorino and baked until brown. About 12- 15 minutes.
In a large bowl, whisk the remaining 1 Tablespoon syrup and 1 Tablespoon oil, the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chard to the bowl, toss and coat. Scatter the chard over the flatbread. Cut into pieces and serve.