CPK Crispy Sicilian with Zucchini Fries & Melon Arugula Salad

Ready for an adventure this summer? While your CPK Sicilian Thin Crust Pizza bakes to perfection in the oven, throw together a refreshing arugula melon salad and some crispy zucchini fries to balance your plate.
Zucchini Parmesan Fries
INGREDIENTS:
2 medium zucchini, cut into 1/2-inch x 3-inch sticks
1 large egg
Pinch of salt
1 teaspoon water
1/2 teaspoon freshly ground black pepper
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan
STEPS:
1. Preheat oven to 400°F. Generously spray a sheet tray with cooking spray.
2. In a shallow bowl, lightly beat the egg with 1 teaspoon water, a pinch of salt and 1/4 teaspoon black pepper. In a another bowl, combine the breadcrumbs, Parmesan, and 1/4 teaspoon pepper.
3. Dip zucchini fries into egg mixture. Shake to remove excess egg, then generously coat in the breadcrumb mixture. Transfer the breaded zucchini to a baking sheet.
4. Bake in oven for 12 to 13 minutes. Place under broiler for 1 minute. Remove from oven. Place on platter and serve warm.
Arugula, Melon and Prosciutto Salad With a Balsamic Glaze
INGREDIENTS:
5 thin slices prosciutto
1/2 cantaloupe, peeled and seeded
2 cups arugula
3 teaspoons balsamic glaze
Drizzle of olive oil
1/4 teaspoon ground pepper
STEPS:
1. Preheat oven to 400°F.
2. Place slices of prosciutto flat on parchment paper over a baking sheet.
3. Bake about 10 minutes, or until crispy. Remove from oven and let cool. Break the prosciutto up into pieces. Set aside.
4. Slice cantaloupe into 7 to 8 wedges. Place on platter. Sprinkle with arugula. Drizzle balsamic glaze, oil and pepper. Sprinkle with crispy prosciutto. Serve.
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