Preheat the 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 a small pan, cook pancetta over medium-high heat for 2-3 minutes on either side. Remove from heat, place on a 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 bake 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.