Combine cilantro, parsley, mint, garlic, 3/4 teaspoon of the salt, chile flakes and 3 tablespoons of the oil in a food processor. Pulse just until herbs are chopped.

Scrape down the sides of the processor. With the motor running, add 1 tablespoon water. Transfer to a small bowl.

Using a vegetable peeler, shave squash in thin lengthwise ribbons until you have about 2 cups, with just the seedy core remaining; discard core or reserve for another use. Toss ribbons with remaining 1/2 teaspoon salt.

Prepare a grill for medium heat cooking.

Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter.

Brush both sides with remaining 1 tablespoon oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.

Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently. Transfer crusts, browned-side up, back to the baking sheets.

Layer evenly with onion and squash ribbons, and drizzle evenly with herb mixture.

Slide pizzas two at a time back on the grill. Cover grill and cook until bottoms are browned and vegetables are softened, about 5 minutes, rotating pizzas frequently.

Sprinkle pizzas with pine nuts and chile flakes, and drizzle lightly with oil.