In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot.
At this point the dough will be very wet. Mix in another cup of flour and it should come together as a very shaggy dough.
Now work the dough with your hands. Keeping the dough inside the bowl, knead the dough and add ¼ cup of flour if the dough is still very stick after kneading for about 1–2 minutes.
In the end you should be left with a smooth and soft dough. Press a clean finger into the surface and if it doesn’t stick, it’s ready. If it sticks, keep kneading and add another 2 tbsp of flour. Shape it into a ball and let it rest for 10 minutes.
Preheat the oven to 425°F.
After 10 minutes, the dough may not puff up and that’s OK. Line a pizza pan or large baking sheet with parchment paper and lightly dust with flour.
Place the dough into the center and press it down into a 12″ circle. Use a fork to prick holes all around the center of the pizza and bake for 10–15 minutes or until the surface is golden brown.
For the Topping:
While the pizza bakes, prep the caramelized bananas. In a large skillet, heat the butter and honey over medium heat until melted and bubbly.
Once it starts to bubble, place an even layer of bananas (you may have to fry in 2 batches). Let the bananas cook for 2–3 minutes or until the bottoms start to brown. Flip and cook for another 2–3 minutes.
Spoon the bananas onto a plate and allow to cool. They may be very soft but they will firm up as they cool.
Once the pizza crust has cooled, spread on an even layer of peanut butter.
Top with the bananas and a sprinkle of chopped peanuts.
For the chocolate, heat the chocolate and oil in the microwave for 30 seconds. Drizzle onto the pizza and enjoy!