“gyro” pizza, which I think is similar, is pretty common in the US. Often with feta onions, tomatoes and olives, sometimes tzadiki sauce. A lot of pizza places in the US are run by folks of Greek ancestry, so not that unusual to meld Italian-American with Greek-American food.
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(Which reminds me – RIP Milto’s)
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I’ve wondered about that, too, but it seems like playing with fire.
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Its a super popular topping in Sweden from what i understand. I didn’t try it when i visited Stockholm 4 years ago but i did recently watch this video and Emmy runs a wonderful channel. She’s very respectful of other people’s cuisines and gives weird things an honest chance:
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Personally i wouldn’t be psyched to have banana on a pizza but something like plantain would make a little bit more sense to me. Growing up in a Hispanic household we have fried and baked plantain regularly and the taste of nicely based plantain is really great. I can imagine playing around with ingredients to make everything balance each other out to work with the sweetness.
As a side thought a local pizza place here in Austin once did a balsamic apricot pizza that was insanely tasty. They no longer offer it but honestly sweet toppings on pizza can be done well
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Innnnteresting, I might have to try this. Her review is very helpful!
When I went to Tanzania there were bananas in nearly every dish, which seemed weird at first because I think of them as a sweet dessert fruit, but when cooked in a curry or with beef, etc, they work well as a starch.
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Plantains are typically better because their sweetness and starchiness are easier to account for (ie: using greener or more matured ones to get the desired effect). Though there’s loads of varieties of bananas so i wouldn’t be surprised if some bananas are used in the same fashion plantains are in Latin America. I would be really interested to have savory dishes like curries with bananas in them 
didn’t know that was a thing.
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Now I’m wondering how mango might work with the ham.
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There would typically be three kinds at every meal: green bananas that were starchy and not at all sweet, but not as hard as plaintains; yellow bananas that were more similar to the cavendish we have in America, and small red bananas that are intensely sweet and eaten for dessert.
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Off the top of my head i can think off a mango chutney kind of sauce to drizzle on a pizza. Although there’s possibly a few other ways to prepare it to make it work 
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I mean, pineapple topping is pretty widespread, so I suppose you might as well do banana, too?
The weirdest (for me) topping I’ve seen was orange, coupled with some kind of soft-ish cheese and something called Timur pepper. It was surprisingly tasty, too.
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