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Vegetable Varieties for Gardeners is a citizen science program
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'Pizza' Peppers |
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Sub-Category: |
Hot
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Sub-Category 2: |
| Description: |
Semi-hot pepper. 14- to 18-inch plants bear 3- to 4-inch, pendulous, cone-shaped, thick-walled, green fruit ripens to red with just a little zing.
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Days To Maturity: |
80 |
Seed Sources: |
Totally Tomato - updated in 2011
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Rating Summary |
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Overall: (4.8 Stars)
Taste: (4.8 Stars)
Yield: (4.8 Stars)
Ease/Reliability: (4.2 Stars) |
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Reviews |
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Login to share your Review of Pizza.
Number of Reviews: 4
KEY: O=Overall Rating, T=Taste, Y=Yield, E=Ease
Reviewed on 12/19/2020 by
Zeedman
- An experienced gardener
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Overall
Taste
Yield
Ease
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Winnebago, Wisconsin, United States
Frost Free Season: 143 - 163 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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100 days ripe, heavily-branched 24" bushes, plants are stout but I recommend caging to support heavy fruit load, flowers and fruits late, peppers look like very fat jalapenos, 3-4" long x 1.5-2" wide, very thick walled, mildly hot if picked in warm weather, crispy green, almost totally sweet when red ripe, very high yield (I\'ve had over 3 lbs. per plant), gets sweeter as weather cools, outstanding picked just before frost when it becomes a crunchy gourmet pepper with little to no heat, ***exceptional storage life!***, peppers may wrinkle but remain crunchy for up to 2 months or longer if kept cool.\r\n\r\nThe only thing that kept me from giving this pepper a perfect rating is its lateness. But if you harvest the green peppers before frost - which I can\'t recommend highly enough - that is not an issue. |
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Reviewed on 02/03/2020 by
Cattail
- An experienced gardener
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Overall
Taste
Yield
Ease
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Montgomery, Virginia, United States
Frost Free Season: 143 - 163 days
Soil Texture: Clay
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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This is our go to pepper for freezing. The thick walls hold their crunch when stir fried. Occasionally will get a rogue plant that will be hot. The peppers have a hint of hot when green , but are really sweet when fully ripe (red). Have grown them for year and will continue to do so. |
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Reviewed on 02/22/2013 by
JFL
- An experienced gardener
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Overall
Taste
Yield
Ease
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Charles City, Virginia, United States
Frost Free Season: More than 203 days
Soil Texture: Clay
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: More than 8 hours per day
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I\'ve grown Pizza Pepper for two years and love it. The plants are highly productive. The peppers are dark green and thick walled until they turn red. They make excellent pickled peppers for pizza. My only surprise is that they are labeled as mildly hot. I can taste NO HEAT what-so-ever in them. |
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Reviewed on 01/21/2007 by
plainolebill
- An experienced gardener
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Overall
Taste
Yield
Ease
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Benton, Oregon, United States
Frost Free Season: 163 - 183 days
Soil Texture: Clay
Garden Size: Small - Less than 400 square feet (20' x 20')
Sun Exposure: More than 8 hours per day
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I've grown this pepper for several years and like it pretty well because it fills a gap: it's not too spicy and it grills well. It is a little late to ripen which is the downside. |
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Vegetable Varieties for Gardeners is a citizen science program, © 2004-2024, All Rights Reserved
Cornell Garden Based Learning, Cornell University College of Agriculture & Life Sciences, Horticulture Section
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