In a large mixing bowl, combine the warm water, honey, and yeast; let sit 5–10 minutes until bubbly.
Stir in the olive oil, then add the flour and salt gradually, mixing with a dough hook or spatula until a dough forms.
Knead the dough until smooth—8–9 minutes by hand on a lightly floured surface or 5–7 minutes in a stand mixer with a dough hook.
Place the dough in an oiled bowl, cover, and let rise in a warm spot 30–45 minutes until doubled.
Punch the dough down and let rest 10–15 minutes, then roll it out to about 1/2 inch thickness on a lightly floured surface.
Preheat the oven to 450°F (230°C) and prepare a baking sheet or pizza pan.
Spread 1/2 cup of the enchilada sauce over the rolled-out dough, leaving a small border around the edge.
In a large bowl, toss the shredded chicken and defrosted pepper-and-onion blend with the fajita seasoning and the remaining enchilada sauce until evenly coated.
Spread the chicken and pepper mixture evenly over the sauce-covered dough, then sprinkle the shredded Colby Jack cheese on top.
Bake the pizza 10 minutes, rotate the pan, then bake another 5–10 minutes until the crust is golden and the cheese is melted and bubbly.
Slice and serve with sour cream and lime wedges, squeezing fresh lime juice over each slice as desired.
