Wash and dry the cherry tomatoes thoroughly. Cut them in half and place them curved side down on a baking tray lined with baking paper. Sprinkle each with a pinch of salt and brown sugar, grate the rind of a well-washed and dried lemon over them, drizzle with oil and bake at 200° for 20 minutes.
Sauté the chard in a pan for 10 minutes with the peeled garlic clove, two tablespoons of oil and a pinch of chili pepper. Slice the sweet Provolone Valpadana DOP very thinly.
Roll out the dough into two round pizzas of 28 cm in diameter. Place them inside two oiled baking trays and bake at 250° for 10 minutes.
Remove from the oven, add the cheese slices and put back in the oven for another 10 minutes. Remove from the oven again and arrange the baked cherry tomatoes and spinach on the pizzas.
Bake one last time for a couple of minutes, then remove from the oven and serve.
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