Heat your oven to 400° F and line a rimmed baking sheet with parchment.

Peel the raw beets and cut them into small cubes, no thicker than ¼” and no longer than ½”.

Next, slice the ends off the oranges, so they are flat. Stand the orange up on one end and cut it lengthwise in half. Repeat, cutting each half lengthwise again, so you have 4 long pieces of orange. Slice each of these into 1/4-inch-thick pizza-slice-shaped pieces.

Place all the fruits and veggies on the parchment lined baking sheet. Drizzle the olive oil on top and season well with salt, pepper and fresh thyme. Toss with your hands to coat all the pieces in oil, seasonings and herbs.

Place the baking sheet in the oven and roast, stirring with a spatula about every 10 minutes. The vegetables close to the edge of the pan will cook more quickly than those in the center, so move them around to get an even bake. Continue roasting until the beets and oranges are tender and the outer edges are beginning to caramelize, 25 to 45 minutes. Transfer to a bowl.

Increase the heat of your oven to 500°F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out one of the pizza dough balls to an 8-10” round onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).

Scatter the roasted beets and oranges along the top of the dough. Place some pieces of thinly sliced fennel on top of the roasted veggies and distribute some Feta cheese in between.

Drizzle with extra virgin olive oil and season with a pinch of sea salt.