Crackerbread Crust Middle East Pizza with Wisconsin Feta

2 tablespoons olive oil

1 pound finely ground lamb

1 (14 1/2-ounce) can of diced tomatoes with garlic and onion, drained

1/2 red bell pepper, diced

1 tablespoon tomato paste

3/4 teaspoon crushed red pepper flakes

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper to taste

Finely shredded fresh mint or cilantro for garnish, optional 6 (5-inch) crackerbread rounds, such as Valley Lahvosh or similar size crackers

3 tablespoons kalamata olives, sliced

3 tablespoons pinenuts

6 ounces (about 3/4 cups) Wisconsin Feta, crumbled