Combine the water, honey, and yeast and let sit for about 5-10 minutes in a large mixing bowl (or bowl of your stand mixer with a dough hook attached.)
Once the yeast mixture is bubbly, mix in the oil. Add the flour and salt slowly and mix in as you go, with the dough hook or a large spatula, until well combined. Once the pizza dough comes together, knead for 8-9 minutes by hand on a lightly floured surface or with the dough hook of a stand mixer on low-medium speed for 5-7 minutes.
Place dough in oiled bowl and cover and leave in a warm spot for 30-45 minutes, to rise until doubled in size.
Punch dough down and let rest another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
To Make the Chicken Fajita Pizza
Preheat oven to 450 degrees.
Roll out dough to ½ inch thick. Top with ½ cup of the enchilada sauce.
In a large bowl, combine shredded chicken and pepper onion mix with fajita seasoning, remaining endhildada sauce. Spread mixture evenly over pizza dough and top with shredded cheese.
Bake for 10 minutes, rotate pan and bake another 5-10 minutes depending on how crispy you like your pizza.
Serve with sour cream and lime wedges for a squeeze of fresh lime juice on each slice.
Instead of frozen peppers and onions, feel free to lightly saute 1 bell pepper and 1 small onion in 1 teaspoon olive oil over medium heat until softened.