Preheat oven to 400°F. In a large bowl combine flour, baking powder, salt and yogurt, mix well until a dough forms. You can use a mixer or simply knead for a few minutes with your hands. Turn onto a lightly floured surface and form into a ball.

Heat 1 tablespoon EVOO in a large skillet and add mushrooms. Saute until golden and season with salt and pepper, remove to a plate to cool.

Add another 1 tablespoon EVOO to the pan, add garlic and then Swiss chard, saute until just wilted. Season with salt and pepper. Let cool.

Gently roll out the dough and place on a parchment paper-lined sheet pan.

Spread most of the ricotta over the dough leaving a 1-inch border. Top with chard and mushrooms. Dollop with remaining ricotta. Bring edges of dough over the filling, overlapping as needed. Brush with egg and bake until golden, about 30-40 minutes.