Add Greek yogurt, mascarpone cheese and honey to a small bowl, whisking until smooth and combined. Carefully cut three 1 ½-inch thick slices from the center of watermelon, then cut two slice into 6 wedges. Remove the rind and skin from the remaining slice. Cube and use as the pink topping.

To assemble, spread some of the yogurt mixture on top of the watermelon slice. Leave a little of the pink near the rind showing. Then add toppings and garnishes. For red, top with sliced strawberries, raspberries and mint. For orange, top with slices of orange tomato, sea salt and parsley. For yellow, top with slices of nectarine. For green, top with kiwi, green grapes and mint. For blue/indigo, top with blueberries, blackberries and mint. For pink, top with cubed watermelon, Tajin and a squeeze of lime juice.

Pizzas can be assembled up to 1 hour in advance. If serving for a big crowd, I would recommend a DIY setup. Set out a platter of watermelon wedges, a bowl of the yogurt mixture and small bowls filled with colorful toppings.