In a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

In a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the salt, flour, and remaining sugar.

In a separate medium bowl, whisk together the eggs and oil.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine.

Knead, either by hand on a floured surface or with a dough hook, for 7-10 minutes, adding more flour as necessary until you have a smooth and slightly sticky dough.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.

Preheat oven to 400ºF and line two baking sheets with parchment.

In a large skillet, heat a tablespoon of olive oil over medium heat and cook the chard stems for about 4 minutes, until tender.

Transfer the stems (and any oil from the pan) to a large bowl and combine with the chard leaves and a pinch of salt. Toss to coat the leaves in olive oil.

Divide dough into 8 balls and flatten them into rounds about ½” thick. Place them on the baking sheets about an inch apart.

Brush with a thin layer of olive oil and then top each with lemon slices, garlic, onion, dollops of ricotta, a shower of parmesan, a big pile of chard, and a sprinkle of crushed red pepper.

Sprinkle flaky salt around the edges. Bake until the challah is browned; begin checking for doneness at 16 minutes.

Top with more parmesan if desired and enjoy!