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PdfPeel oranges completely, removing all pith. Slice into even ½-inch rounds or half-moons. Pat dry lightly.
Toss oranges gently with a small amount of olive oil and a pinch of salt. Do not add chili or herbs yet.
Heat pizza oven fully (live flame, very hot). Place oranges on a tray or cast iron pan and roast for 45–75 seconds, just until edges blister and pick up light char. Oranges should soften slightly but still hold their shape. Remove from oven and allow to cool completely.
Arrange oranges in a single layer in a shallow container. Cover loosely (not airtight). Hold at cool room temperature or lightly chilled. If chilled, bring back to room temperature before finishing.
Right before serving: Brush or spoon olive oil generously over oranges. Season lightly with flaky sea salt. Dust very sparingly with paprika–red pepper blend. Finish with chopped parsley and optional oregano or thyme. Optional: express a strip of orange peel over the plate and discard.
Serve at room temperature.