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Family Owned Since 1979
Cultivating Gardeners
Home PEPPER Pizza Pepper Pepper Seed

PIZZA PEPPER

PIZZA PEPPER

80 days. If you like the flavor of hot peppers but not so much fire, Pizza Pepper will be a hit. It is the heaviest, most thick-walled pepper we have ever seen. This means big pepper wedges with just a hint of zing. The 3–4 inch pendulous, cone-shaped peppers on 14–18 inch tall plants are most flavorful when green, and sweetest when red. Early and prolific.

  • Key Features:

ORGANIC SEED

TRANSPLANT

$4.95

$4.95

  • Key Features:

Customer Reviews

Based on 11 reviews
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18%
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A
Anne F.

Consistent producer. Thick walls.

G
Gregory M.
Very mild nice pepper

They have flavor similar to Bell pepper. They are a little smaller and quicker growing than Bells. They are very prolific.

P
P Y.
Zero heat

Zero heat. Sweet as can be, with very little flavor. And they are slender and smallish, even when left on the vine. The plants survived our mild Tucson winter (with the help of frost cloth) so I'll amend the soil and see how they perform this season. To be continued....

D
Drew D.
Biggest hit of the Garden in '22

We always try a couple of new items in the garden every year, and whole family agrees this pepper was the winner! Delicious as a green pepper, Kids didn't leave very many on the plant to hit the red stage, which is fabulous tasting, and the thickest pepper I've ever eaten! I will add, the majority of the peppers do have just a hint of heat, but not until you get to the seeds, leave the seeds out for a mild taste.

123
Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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