Step 1: Combine the water, honey, and yeast in a large mixing bowl. Let sit for about 5 to 10 minutes until bubbly.
Step 2: Mix in the olive oil. Gradually add the flour and salt, mixing until well combined.
Step 3: Knead the dough by hand or in a stand mixer until smooth and elastic.
Step 4: Place the dough in an oiled bowl, cover, and let rise until doubled in size, about 30 to 45 minutes.
Step 5: Punch the dough down and let rest for another 10 to 15 minutes.
Step 6: Preheat your oven to 450℉ (230℃). Roll out the dough to half an inch thick.
Step 7: Spread half a cup of enchilada sauce over the rolled dough.
Step 8: In a separate bowl, combine the shredded chicken and the thawed pepper and onion mix with fajita seasoning. Spread over the pizza dough.
Step 9: Top with shredded Colby Jack cheese and bake for 10 minutes. Rotate and bake for another 5 to 10 minutes.
Step 10: Remove from the oven, cool slightly, and serve with sour cream and lime wedges.
