Wash, clean and cut the vegetables into very thin slices. Put the veggies in a not very large pan, season with salt and put the lid on. Allow the veggies to stew over moderate heat for about 15 minutes; afterwards take the lid off and allow the liquid which has formed to evaporate. Sieve the cooked vegetables. Cut the scamorza into thin slices. Roll out the bread dough in a sheet of 0.1 inch thick and arrange it in 2 oven dishes lightly greased with oil (or in 4 small one-serving oven tins). First top the dough sheet with the vegetable puree, then the scamorza slices and finally with a handful of basil leaves. Put it in a pre-heated oven at 400° F for 15 minutes or so placing the oven tin in the higher section of the oven. Serve immediately.