Knead all the ingredients into a smooth dough and refrigerate covered for at least 2 hours. For best results, refrigerate the dough overnight.
Preheat the oven to 400°F and cook the pasta in lightly salted water until the water has evaporated. Add the olive oil, sausage, tomatoes, onion, garlic, rosemary, and capers, before tossing in the mozzarella pieces and seasoning with salt and pepper.
Roll the pizza dough into a circle – it should be slightly bigger than the pot in which you cooked the pasta. Brush the egg wash around the edge of the circle and place the dough on the pot, pressing the edges firmly to the edge of the pot. The steam inside the pot will cause the dough to rise. Once the dough has risen enough, transfer the pot to the oven and cook for 15 minutes.
Trim the edges of the cooked dough with a knife and flip it over. Pour the prepared pasta in the finished bread bowl and garnish with fresh arugula and parmesan cheese.
