Dough for 2 (12-inch) pizzas
1 medium eggplant
½ Vidalia onion, diced
2 cloves garlic, chopped
2 teaspoons kosher salt
1 tablespoon plus 2 teaspoons fresh chopped marjoram leaves, divided
1 tablespoon plus 2 teaspoons fresh chopped oregano leaves, divided
2 (3-4 ounce) balls fresh mozzarella, each cut into 8 pieces
Dash red pepper flakes
4 tablespoons Garlic Olive Oil
4–6 tablespoons chopped Italian flat-leaf parsley
Prepare dough. Heat gas grill to 375 degrees. Prick eggplant several times with fork, then set on grill grates. Close grill lid and cook, covered, approximately 30 minutes, turning every 8–10 minutes, until tender and slightly deflated. Remove from grill. When cool enough to handle, but still warm, remove skin from eggplant. Rough chop flesh and transfer to food processor. Add onion, garlic, salt, and 1 tablespoon each marjoram and oregano, then blend until smooth. Meanwhile, place pizza stone on grill and close lid. Increase heat to 500 degrees, or highest temperature possible. On lightly floured surface, roll out dough to fit on pizza stone. Transfer dough to pizza peel or inverted baking sheet lightly dusted with flour or cornmeal to prevent sticking. If making 2 pizzas, repeat with other ball of dough.
Spread each pizza with about ¾ cup eggplant sauce, or enough to cover to edges. Top with half of cheese and half of remaining chopped herbs. Sprinkle with pinch of red pepper flakes, then drizzle with half of Garlic Olive Oil. Carefully slide pizza from pizza peel onto hot stone. Close lid and let cook 6–7 minutes. Cooking time will vary, depending on your grill and thickness of crust. If bottom of crust is browned but top is still undercooked, remove pizza from grill and transfer onto an inverted baking sheet. Place under broiler until lightly browned. Transfer to cutting board. Sprinkle with fresh parsley. Cut into wedges with sharp knife or pizza wheel and serve.